Butternut Squash & Ricotta Filled Crêpes with Maple Crème Fraîche

These savoury crêpes make a sophisticated appetizer for Autumn entertaining. The luscious filling is simple to make and the tender homemade crêpes are sure to dazzle your guests. The quick version of crème fraîche adds that finishing touch.

  • Prep: 20 min
  • Cooking: 20 min
  • Refrigeration: 30 min
Yields 8 crepes
butternut squash ricotta filled crepes with maple creme fraiche
As this video suggests, this elegant appetizer of crepes filled with butternut squash and Canadian Ricotta, drizzled with maple-flavoured crème fraîche is best served warm. It’s an original way to prepare squash as fall begins to reveal itself in all its brilliance.

Ingredients

  • Crêpes
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) dried sage
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 eggs
  • 1 cup (250 mL) 10 % cream or 18 % cream
  • Melted butter for cooking crêpes
  • Maple Crème Fraîche
  • 1/2 cup (125 mL) 10 % cream or 18 % cream
  • 2 tsp (10 mL) freshly squeezed lemon juice
  • 2 tsp (10 mL) maple syrup
  • Filling
  • 1 tbsp (15 mL) butter
  • 2 cups (500 mL) diced peeled butternut squash
  • 2 garlic cloves minced
  • 1 tsp (5 mL) dried sage
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) Canadian Ricotta cheese preferably extra-smooth
  • 2 tbsp (30 mL) 10 % cream or 18 % cream

Preparation

Crêpes

: In a large bowl, combine flour, sage, salt and pepper. In a measuring cup or another bowl, whisk together eggs and cream until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.)

Maple Crème Fraîche

: In a bowl, whisk together cream, lemon juice and maple syrup; set aside for about 30 min until slightly thickened. (Refrigerate until using, up to 1 day).

Filling

: Meanwhile, in a medium skillet, melt butter over medium heat. Add squash, garlic, sage, salt and pepper and sauté for about 8 min or until squash starts to brown. Add 1/2 cup (125 mL) water, cover and boil for about 8 min or until squash is tender and liquid is absorbed.

Transfer to a bowl and add ricotta and cream, mashing with a fork until blended. Keep warm.

To cook Crêpes

: The batter should be the texture of thin cream. Gradually whisk in about 3 tbsp (45 mL) water to thin as necessary. Heat an 8-inch (20 cm) nonstick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with melted butter. Pour in a scant 1/4 cup (60 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over. Cook second side for 10 sec or just until golden spots start to form.

Slide the cooked crêpe out onto a plate. Repeat with remaining batter, heating and buttering pan between each as necessary.

To serve

: Spread one-eighth of the filling over one half of each of 8 crêpes (reserve any extra crêpes for another use). Fold in half then in half again to make a triangle. Place on a serving plate and drizzle with Maple Crème Fraîche.

Tips

Plan ahead to serve these for entertaining and assemble just before serving. Let the cooked crêpes cool, layer between parchment or waxed paper, wrap and refrigerate for up to 2 days.

Cook the squash for the filling, let cool, cover and refrigerate for up to 2 days. Reheat before mashing with ricotta and cream.

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Nutrition

Nutritional Information

per serving
Energy: 222 Calories
Protein: 8 g
Carbohydrate: 20 g
Fat: 13 g
Fibre: 1.2 g
Sodium: 178 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 119 mg
Vitamin A: 30 %
Vitamin B12: 23 %
Folate: 23 %
Riboflavin: 18 %