Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce – a luxurious decadent vegetarian dinner recipe, perfect special gatherings like date night, birthdays- or even Valentine’s dinner!
Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com
Your task is not to seek for love,  but merely to seek and find all the barriers within yourself that you have built against it.
~Rumi 

Here is a delicious and flavorful recipe for Mushroom Crepes with Spaghetti Squash and Sage!  This decadent vegetarian dish is perfect for special occasions like birthdays, date nights, or even Valentine’s Day Dinner. There are quite a few steps to this recipe, but I’ve found you can make it simple by making it in stages, a few days before.

Spaghetti squash is roasted and mixed with fresh sage and Parmesan and placed inside a freshly made crepe. The crepe is folded over and crisped up in a skillet with a little brown butter. The filled crepes are cut and stacked with a creamy sage béchamel spooned over top, along with some sautéed mushrooms.

It’s a luxurious meal that woos the palate.

What I love about this dish, is its wonderful texture, not only from crisping up the crepes but from the spaghetti squash itself, inside the crepes.   There are a few components to the recipe, but if you work quickly, you can do them while the spaghetti squash is roasting in the oven. Or like I said, make the components in stages – making ahead and refrigerating, then crisping them up just before serving.

Start by roasting a medium-sized spaghetti squash.

Cut it in half, and using a spoon, scrape out the seeds.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Drizzle with olive oil, salt and pepper and place in a hot oven for 45 mins.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

While the squash is roasting, make the crepes.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com
Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Stack them and set them aside.
Saute some mushrooms and set aside. You. could even use some lightly smoked mushrooms!

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

When the spaghetti squash is finished cooking, let cool a bit.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Stir in Parmesan, sage and optional fresh nutmeg.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Fill the crepes with the spaghetti squash filling.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com
Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Stack them and set aside.
Make a quick béchamel sauce.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Then, two at a time, crisp up the crepes in a skillet with butter, blotting with a paper towel. Place in a warm oven until all are crisped.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Stack the crepes, and cut in half, stacking four pieces on a plate.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Spoon some warm béchamel over top, and top with sautéed mushrooms.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com

Serve with a salad.

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce - a hearty cozy vegetarian dinner recipe, perfect for the colder months! #crepes #savorycrepes #mushroomcrepes #mushroomcrepes www.feastingathome.com
And there you have it- Savory Crepes with Mushrooms, Spaghetti Squash and Sage, a decadent luxurious vegetarian meal, perfect for date night, Valentines or a special dinner! Let us know what you think below!
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Savory mushroom crepes

Savory Mushroom Crepes with Spaghetti Squash and Sage

  • Author: Sylvia Fountaine
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x
  • Category: vegetarain, main
  • Method: stovetop, roasted
  • Cuisine: French

Description

Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce – a hearty cozy vegetarian dinner recipe, perfect for the colder months!


Ingredients

Scale

Spaghetti Squash Filling :

  • 1 smallish spaghetti squash (about 3 pounds)
  • 1 tablespoon olive oil
  • Kosher salt to taste
  • black pepper to taste
  • ——
  • 1/2 onion, diced and sauteed  (optional, or sub 1 shallot )
  • ½ teaspoon fresh grated nutmeg ( or pre-ground)
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon maple syrup
  • 1/2 cup grated Parmigiano-Reggiano or Romano cheese

CREPES: 

  1. 2 large eggs
  2. ½ cup milk
  3. ½ cup water
  4. 1 cup flour
  5. 2 tablespoons melted butter
  6. ¼ tsp kosher salt
  7. Butter, for coating the pan

Mushroom Topping:

  1. 1 T butter + 1 T olive oil
  2. 1 shallot, finely sliced
  3. 8 oz mushrooms- quartered or sliced  (cremini, chanterelles, shiitake, morels, porcini)
  4. salt and pepper to taste
  5. 12 teaspoons chopped sage
  6. a drizzle of truffle oil– optional

Bechamel Sauce:

  1. 3 tablespoons butter
  2. 1/4 cup minced shallots (optional)
  3. 1/4 cup all-purpose flour
  4. 2 cups milk
  5. 1/8 teaspoon ground nutmeg
  6. 1/2 teaspoon kosher salt

Instructions

Start the filling: Heat the oven to 425°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with oil and season generously with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast until fork-tender, about 35-45  minutes. ( You could do this ahead.)

Make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.  Heat a lightly oiled or buttered 8-10 -inch frying pan over medium-high heat. Pour or scoop the batter onto the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside and stack. ( you could make these ahead and refrigerate, covering)

3. Make the Mushroom Topping: Saute the shallot and mushrooms in 1-2 T butter /oil until over medium heat until golden and tender and season with salt and pepper and fresh sage. Drizzle with a teaspoon of truffle oil, if you like. Set aside.

4. Make the Bechamel Sauce. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk, starting with ½ cup, whisking well, then adding another half cup at a time until all is incorporated. Cook until just thickened, stirring often, about 10 minutes. Stir in nutmeg and salt. Season with ground white pepper. ( You could make this ahead, refrigerate, and heat up ( whisking) before serving. Loosen, if needed with a little milk or water.)

5. Make the Filling: Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 10 minutes. Scrape the flesh with a fork to make long strands; place in a bowl. You should have about 4 cups. If there is more, save the extra for another use. Add nutmeg, maple syrup, white pepper, sage, sautéed onions (optional) and cheese and mix thoroughly, and taste for salt, adding more to taste. (You could make this ahead.)

Assemble: Divide the squash filling among the crepes, and fold them over. ( You could fill these ahead and refrigerate.) Heat  ½ T butter and ½ T olive oil in a pan or skillet and fry each stuffed crepe on both sides until golden and crispy, adding more butter if necessary, and placing in a warm oven until all are crisped.

To plate, place two crispy crepes on top of each other and cut down the middle, so you have 4 triangles. Stack vertically on a plate and drizzle with béchamel sauce, top with sautéed mushrooms. Serve immediately.


Notes

There are a lot of steps in this recipe- I find the easiest way to tackle this is to roast the squash ahead and make the filling and bechamel sauce ahead. Then just assemble, crisp, saute the mushrooms and warm up the bechamel sauce. You can even fill the crepes ahead, having them ready to pan sear.

Nutrition

  • Calories: 676

Keywords: savory crepes, mushroom crepes, vegetarian crepes, spaghetti squash crepes, date night dinner ideas, valentines dinner recipe

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Absolutely delicious! I have been trying your recipes for a few years now, and am consistently awed by their complexity, creativity and taste. Thank you so much for sharing your art and inspiring me to be a star in my own kitchen!

  2. I absolutely love your blog and looking forward to making a recipe soon. Beautiful photos. :0) Followed you on Instagram, Pinterest and Facebook

  3. How gorgeous is this! It can be so hard to find decadent vegetarian dishes. Can’t wait to try this!

  4. Oh. My. Lord. It’s rare that I get *so* excited about a recipe that I have to pin and make it right away–but this might be the case. These remind me of the amazing Bolani Man who visits our farmer’s market–bolanis are thin, lightly pan-fried and squash or spinach-stuffed floppy pancakes (I am NOT doing that description any justice, I know) that taste like decadent heaven. Pinned!