Squash Blossom Crepes – Light, Floral Savory Crepes
Squash Blossom Crepes are light, savory crepes filled with edible squash flowers.They feature a delicate floral flavor balanced with creamy cheese.Fresh herbs enhance the natural taste of the blossoms.The dish is elegant yet simple to prepare.Perfect for seasonal and vegetarian meals.A beautiful fusion of French and garden-inspired cuisine.
Ingredients
For Crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1 ½ cups milk
- 2 tbsp melted butter or olive oil
- ¼ tsp salt
For Squash Blossom Filling:
- 12–15 fresh squash blossoms (cleaned, stems removed)
- 1 tbsp olive oil or butter
- 2 cloves garlic (minced)
- 1 small onion or shallot (finely chopped)
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Whisk flour, eggs, milk, butter, and salt into a smooth batter.Heat a non-stick pan and pour a thin layer.
- Cook each side for 1–2 minutes until lightly golden.Stack and keep aside.
- Heat oil or butter in a pan.Sauté garlic and onion until soft and fragrant
- Add squash blossoms and cook gently for 2–3 minutes.Remove from heat and mix with ricotta, Parmesan, salt, pepper, and herbs.
- Melt butter and stir in flour to form a roux.Slowly add milk and cream, stirring constantly.
- Season with nutmeg, salt, and pepper.Cook until smooth and slightly thick
- Spoon filling into each crepe.Fold or roll gently.Place in a serving dish.
- Drizzle with sauce if desired.Garnish with fresh herbs and serve warm.
Notes
- Use fresh squash blossoms for best flavor.
- Handle blossoms gently—they are delicate.
- Remove inner stamens before cooking.
- Ricotta provides a creamy texture.
- Herbs enhance freshness.
- Sauce is optional but adds richness.
- Avoid overcooking blossoms.
- Serve immediately for best taste.