Peel seed and dice butternut squash Season with salt and pepper. Toss with olive oil. Roast in oven for 20 minutes.
Do the same with 2 parsnips.
Dice 2 leeks. Rinse well. Saut in olive oil salt and pepper until translucent.
Slice mushrooms saut in olive oil salt and pepper.
Sauce: reduce 1/2 cup white wine with 2 oz chopped scallions. Season with salt and pepper. Add 1 cup vegetable stock and
1 cup heavy cream. Cook over medium heat until thick.
Crepes: mix 1 cup flour with 1 cup milk and 1 TBS water. Mix 6 eggs with tsp salt and 3 oz melted butter. Add egg mixture to flour mixture.
Mix well. Strain. Let sit in fridge for at least 1 hour. Make crepes. Should be thin and lightly browned.
Place a slice of muenster cheese on crepe. Heat cooked vegetables with sauce.