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

Ingredients

• 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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