Whole-Wheat Crespelle with Winter Squash

A lovely meatless supper for a thrown-together end-of-summer dinner with friends. Crespelle can be made a day in advance, wrapped in plastic, and stored in the refrigerator. They can be filled and laid out in the baking dish first thing in the morning, then covered and kept in the refrigerator until evening, when you’re ready to bake them. Bring to room temperature, then pour the sauce over them just before baking.

The crespelle filling is very subtle and mild, and it