Butternut Squash and Sage Crepes are delicate, savory, and perfect for a cozy brunch or impressive dinner. The sweet, earthy squash pairs beautifully with warm sage, all wrapped in tender, golden crepes. It’s a comforting dish that’s easier to make than it looks.
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Why You’ll Love This Butternut Squash and Sage Crepes
- Flavor Harmony: Sweet roasted squash and earthy sage sing inside a buttery crepe.
- Elegant & Easy: Foolproof method delivers bistro-style results without special tools.
- Versatile Meal: Perfect for brunch, lunch, or dinner; prep components ahead for easy assembly.
- Upscale Comfort: Rich, satisfying, and textured without feeling heavy.
Ingredients & Tools
- For the Crepes: 125 g all-purpose flour, 2 large eggs, 250 ml whole milk, 60 ml water, 2 tbsp melted unsalted butter (plus more for cooking), 1/4 tsp fine sea salt
- For the Filling: 1 medium butternut squash (about 600g), peeled and cubed, 1 small yellow onion, finely chopped, 2 cloves garlic, minced, 15-20 fresh sage leaves, 120 g ricotta cheese, 50 g grated Parmesan cheese, 2 tbsp olive oil, 1/4 tsp freshly grated nutmeg, Salt and black pepper to taste
- For Topping (optional): Extra Parmesan, a drizzle of brown butter, a few extra fried sage leaves
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender or whisk, a baking sheet, a medium saucepan.
Notes: Fresh sage leaves make a big difference vs. dried. Good Parmesan elevates the dish. Don’t skip the nutmeg—it ties everything together.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 15 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 5 g |
Serves: 4 (2 crepes per person) | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Get your squash right. You’ll need about 3 cups of cubed squash. Peeling and cubing a whole squash is more flavorful, but to save time, you can absolutely use pre-cut squash from the grocery store. Just make sure the pieces are roughly the same size for even roasting.
- Don’t fear the crepe batter. The key to tender, non-rubbery crepes is a thin batter and letting it rest. A quick blitz in a blender is the easiest method, but a vigorous whisking by hand works perfectly too. Letting it rest for at least 15-20 minutes (or even overnight in the fridge) allows the gluten to relax, resulting in a much more delicate crepe.
- Sage is the star. We use sage in two ways: fried for a crispy garnish and infused into the filling for depth of flavor. Don’t be shy with it! The fried leaves add a wonderful texture and concentrated flavor that is just incredible.
- Embrace the ricotta. The ricotta adds a lovely creaminess and slight tang that balances the sweetness of the squash. For the best texture, give it a quick stir in a bowl before adding it to the squash mixture to loosen it up.
How to Make Butternut Squash and Sage Crepes
Step 1: Roast the Squash. Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with one tablespoon of the olive oil, salt, and pepper on a baking sheet. Spread it in a single layer and roast for 20-25 minutes, or until the squash is tender and has some caramelized edges. You should be able to easily pierce it with a fork. This roasting step is crucial for developing that deep, sweet flavor.
Step 2: Make the Crepe Batter. While the squash roasts, combine the flour, salt, eggs, milk, water, and the two tablespoons of melted butter in a blender. Blend on high for about 30 seconds, until the batter is completely smooth and the consistency of thin cream. If you see any little lumps of flour, just blend for a few more seconds. Pour the batter into a jug or bowl and let it rest at room temperature. You’ll notice it thicken slightly as it rests.
Step 3: Prepare the Filling. Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Now, take about two-thirds of your fresh sage leaves, chop them roughly, and add them to the pan, stirring for just 30 seconds to release their aroma.
Step 4: Combine the Filling. Once the squash is out of the oven and slightly cooled, add it to the saucepan with the onion and sage. Use a potato masher or a fork to mash the squash roughly—you want a rustic texture with some chunks, not a completely smooth puree. Stir in the ricotta, Parmesan, and nutmeg. Taste and adjust seasoning with more salt and pepper if needed. The filling should be creamy and hold together.
Step 5: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour in a small ladleful of batter (about 1/4 cup) and immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Then, flip carefully with a thin spatula and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter.
Step 6: Fry the Remaining Sage. In the same skillet, add a little more butter. Once it’s foaming, add the remaining whole sage leaves and fry for about 20-30 seconds per side until they become crisp and darken slightly. Remove them immediately to a paper towel—they’ll continue to crisp up as they cool. This brown butter and sage is liquid gold, so keep it in the pan.
Step 7: Assemble and Serve. Lay a crepe flat on a plate. Spoon a generous line of the butternut squash filling down the center. Fold the two sides over the filling, or simply roll it up like a cigar. Place two crepes per plate, drizzle with the sage-brown butter from the pan, and top with the crispy sage leaves and an extra sprinkle of Parmesan. Serve immediately while everything is warm and delightful.
Storage & Freshness Guide
- Fridge: Store unfilled crepes and filling separately in airtight containers for up to 3 days.
- Freezer: Freeze plain crepes between parchment paper in a freezer bag for up to 2 months.
- Reviving: Reheat crepes in a dry skillet or microwave briefly; warm filling on stove with a splash of milk.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, creating a perfectly balanced plate.
- Roasted asparagus or green beans — A simple side of roasted green vegetables adds color and a lovely, slightly charred flavor that complements the sweet squash.
- A warm lentil salad — For a heartier meal, serve with French lentils tossed with a mustardy vinaigrette. The earthy lentils are a fantastic textural and flavor companion.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes are the perfect palate cleanser alongside the creamy, savory filling.
- Sparkling apple cider — A non-alcoholic option that mirrors the autumnal flavors in the crepes. The bubbles feel celebratory and light.
- A light-bodied pale ale — The slight bitterness and carbonation from a good pale ale can stand up to the herbs and cut through the richness wonderfully.
Something Sweet
- Poached pears with a dollop of crème fraîche — Continuing the fruit theme, gently poached pears are an elegant and not-too-sweet way to end the meal.
- Dark chocolate mousse — A rich, yet light, chocolate mousse provides a decadent contrast to the savory main course.
- Simple vanilla bean panna cotta — Its creamy, delicate texture is a lovely, smooth finish that doesn’t overwhelm the senses after the herby crepes.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon and run off smoothly, it’s too thick. This will give you thick, pancake-like crepes instead of delicate, lacy ones. Don’t be afraid to add another tablespoon or two of water or milk to thin it out.
- Mistake: Cooking crepes on too high heat. This is the most common error! High heat will cause the crepes to brown too quickly on the outside while remaining raw and gummy in the middle. A steady medium heat is your friend, giving the crepe time to cook through properly.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling will make them difficult to roll and likely cause them to burst open. A modest, generous line down the center is all you need.
- Mistake: Skipping the batter rest. I’ve messed this up before too, thinking I could save time. The result is always a tougher, less pliable crepe. That 15-minute rest is non-negotiable for the best texture.
Expert Tips
- Tip: Use a ladle for consistency. Using the same ladle or a 1/4-cup measuring cup for every crepe ensures they are all the same size and thickness, which means they’ll cook evenly. It’s a small habit that makes a big difference.
- Tip: Keep cooked crepes warm. As you cook, stack the finished crepes on a heat-proof plate and cover them loosely with a clean kitchen towel or foil. This keeps them warm and pliable for serving. You can also pop the whole plate in a very low oven.
- Tip: Make-ahead magic. Both the crepes and the filling can be made a day ahead. Store crepes between layers of parchment paper in an airtight container in the fridge. Reheat the filling gently on the stovetop with a splash of milk to loosen it. Assembly then takes just minutes.
- Tip: The “first crepe” rule. Don’t worry if your first crepe is a bit of a mess—it often is! The pan might not be at the perfect temperature yet, and it acts as a test run. Consider it the cook’s treat and adjust the heat as needed for the next one.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The result might be a tad more fragile, so be a little extra gentle when flipping and rolling. I’ve had great success with blends that include a bit of xanthan gum, which helps with binding and flexibility.
My filling is a bit watery. How can I fix it?
This can happen if the squash was very watery or if the ricotta releases moisture. The easiest fix is to cook the mixed filling over low heat for a few extra minutes, stirring constantly, to evaporate some of that liquid. You can also add another tablespoon of Parmesan, which will help absorb excess moisture.
Can I freeze the assembled crepes?
I don’t recommend freezing them after they are filled, as the ricotta can become grainy upon thawing. However, you can freeze the plain, cooked crepes beautifully! Layer them between sheets of parchment paper in a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature before filling and serving.
What can I use instead of ricotta?
If you’re not a fan of ricotta, goat cheese is a fantastic substitute. It will give you a tangier, creamier filling. For a richer, smoother texture, full-fat cream cheese (softened) would also work wonderfully. Just adjust the seasoning accordingly.
How do I know when to flip the crepe?
The visual cues are your best friend. The edges will start to look dry and may even curl away from the pan slightly. The top surface will look matte and set, with no visible wet, shiny batter spots. Gently lift an edge with a spatula—the bottom should be a lovely, light golden brown. That’s your signal to go for the flip!
Butternut Squash And Sage Crepes
Learn how to make elegant Butternut Squash and Sage Crepes with this easy recipe. Perfect for brunch or dinner. Get the step-by-step guide now!
Ingredients
For the Crepes:
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125 g all-purpose flour
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2 large eggs
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250 ml whole milk
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60 ml water
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2 tbsp melted unsalted butter (plus more for cooking)
-
1/4 tsp fine sea salt
For the Filling:
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1 medium butternut squash (about 600g, peeled and cubed)
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1 small yellow onion (finely chopped)
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2 cloves garlic (minced)
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15-20 fresh sage leaves
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120 g ricotta cheese
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50 g grated Parmesan cheese
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2 tbsp olive oil
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1/4 tsp freshly grated nutmeg
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Salt and black pepper (to taste)
For Topping (optional):
-
Extra Parmesan
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a drizzle of brown butter
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a few extra fried sage leaves
Instructions
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Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with one tablespoon of the olive oil, salt, and pepper on a baking sheet. Spread it in a single layer and roast for 20-25 minutes, or until the squash is tender and has some caramelized edges.01
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While the squash roasts, combine the flour, salt, eggs, milk, water, and the two tablespoons of melted butter in a blender. Blend on high for about 30 seconds, until the batter is completely smooth and the consistency of thin cream. Pour the batter into a jug or bowl and let it rest at room temperature.02
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Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Now, take about two-thirds of your fresh sage leaves, chop them roughly, and add them to the pan, stirring for just 30 seconds to release their aroma.03
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Once the squash is out of the oven and slightly cooled, add it to the saucepan with the onion and sage. Use a potato masher or a fork to mash the squash roughly—you want a rustic texture with some chunks, not a completely smooth puree. Stir in the ricotta, Parmesan, and nutmeg. Taste and adjust seasoning with more salt and pepper if needed.04
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Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour in a small ladleful of batter (about 1/4 cup) and immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. Then, flip carefully with a thin spatula and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter.05
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In the same skillet, add a little more butter. Once it's foaming, add the remaining whole sage leaves and fry for about 20-30 seconds per side until they become crisp and darken slightly. Remove them immediately to a paper towel—they’ll continue to crisp up as they cool.06
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Lay a crepe flat on a plate. Spoon a generous line of the butternut squash filling down the center. Fold the two sides over the filling, or simply roll it up like a cigar. Place two crepes per plate, drizzle with the sage-brown butter from the pan, and top with the crispy sage leaves and an extra sprinkle of Parmesan. Serve immediately.07
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