Add bacon grease to a small amount of water and simmer squash and onions covered until tender (approximately 6 to 8 minutes). Stir in salt. Drain well. Blend in egg and sour cream. Mash well. Place approximately 2 tablespoons of the squash mixture in each crepe and fold twice (triangular in shape). Place filled crepes on lightly greased cookie sheet. Sprinkle each crepe with cheese. Bake in a 350F oven until cheese melts. (Approximately 15 minutes).
Mix first five ingredients well, to form the batter. Keep batter covered and refrigerated from three hours to overnight. Melt butter in skillet. When it bubbles. Pour in enough batter to cover bottom of pan with a thin coating. Keep the pan moving. After about one minute of cooking, turn the crepe. Turn crepe over again and again until the crepe is well browned. Crepe may be stacked with foil or waxed paper in between.
Yield: Approximately 6 servings
Ingredients may be tripled to fill more crepes
Cajun Country -- New Iberia, Louisiana