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Bacon- And Squash-Filled Crepes With Salsa Verde And Baby Greens Salad

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1/4 cup (1/2 stick) unsalted butter

3 large eggs

1 cup (or more) whole milk, divided

3/4 cup water

1 teaspoon salt

2 cups all purpose flour

Melted butter (for cooking crepes)

8 ounces bacon, diced

6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)

2 cups chopped onions

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh sage

1/2 cup crème fraîche

1 tablespoon fresh lemon juice

1 cup chopped fresh Italian parsley

1/2 cup chopped fresh mint

1/2 cup chopped fresh tarragon

6 tablespoons chopped shallots

2/3 cup extra-virgin olive oil

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

Flaked sea salt (such as Maldon)

1 5-ounce container mixed baby greens

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