Squash Blossom Crêpes

Squash Blossom Crêpes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 3   Average: 5/5]

The first time that I had squash blossoms was in Italy about 15 years ago. They were stuffed with ricotta and deep-fried. They were so good that when we came back from our trip my son, who was in his early teens then, grew squash for the blossoms so that he could recreate what we had experienced in Italy. Here is a unique squash blossom recipe that is sure to be a big hit with family and friends.  

  • 12 Crêpes (Either Homemade or Store Bought)
  • Filling:
  • 2 Tablespoons Olive Oil
  • 2 Chopped Shallots
  • 2 Corns On The Cob (Kernels Cut Off The Cob With A Serrated Knife)
  • 3 Bunches Squash Blossoms (Remove Thistle & Tear Into Four Pieces)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Sauce:
  • 2 Tablespoons Olive Oil
  • 1/2 Chopped Onion
  • 3 Chopped Garlic Cloves
  • 2 Chili Poblano (Deveined & Chopped)
  • 1 Cup Chicken Or Vegetable Stock
  • 1/4 Cup Cream
  • 1 Cup Grated Parmigiano Reggiano
  1. Add 2 tablespoons olive oil to a heavy sauté pan and turn heat to medium.
  2. Add shallots and cook for 2 minutes.
  3. Add corn and cook for 7 to 8 minutes until starts to brown.
  4. Add squash blossoms and very carefully fold into mixture.
  5. Season with kosher salt and pepper.
  6. Remove from heat and let cool. In a separate sauté pan, heat 2 tablespoons olive oil over medium heat.
  7. Add onions and garlic. Cook for 5 to 6 minutes.
  8. Add poblano chiles and cook for another 5 minutes.
  9. Reduce heat to medium-low. Add either chicken or vegetable stock and let simmer for 15 to 20 minutes.
  10. Remove from heat and let cool. Pour into blender or food processor.
  11. Pulse until smooth. Pour mixture back into sauté pan over a medium heat. Add cream.
  12. Preheat your oven to 400 degrees. Put one crêpe on a flat surface and fill with two tablespoons of filling. Roll up and put into a buttered baking dish. Repeat with the remaining crêpes. Evenly pour sauce over crêpes and then evenly sprinkle cheese on top of the sauce.
  13. Place into oven and bake, uncovered, for 15 to 20 minutes.
  14. Remove from oven and let cool for 5 minutes before serving.
  15. Serves 4
  16. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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