In a mixing bowl, add all purpose flour, minced green chillies, garlic, ginger, cooked butternut squash, cilantro and salt. Mix and mash the mixture.
To make the batter, you can add water but I chose to add freshly made buttermilk (yogurt + water). It just gives it so much more punch and flavor. Add turmeric powder to give the crepes a nice orange-yellow tinge which comes with health benefits as well. Then add grated cheese especially if you are making for children. It really tastes great. Mix it all together. You could make crepes instantly but I chose to keep it refrigerated for around 30 minutes. Heat the mini pancake pan, using a small spoon pour the batter in the molds. Drizzle oil around if required. Let it cook for a minute or 2. Flip and cook the other side similarly.
Mini Butternut Squash Fritters/Crepes are ready! Serve it with any ketchup or chutney.