Butternut Squash and Goats Cheese Pancake Parcels

Butternut Squash and Goats Cheese Pancake Parcels

Have you ever wondered what would happen if crepes and dim sum had a love child? Or love children… Because I imagine they would be something like these butternut squash and goats cheese pancake parcels.

In the UK, pancakes are crepes and crepes are pancakes. So on Pancake Day, we eat crepes. American style pancakes are good too though – I have a vegan American pancake recipe here.

To be honest, I’m usually a Pancake Day traditionalist and my crepes are always covered in lemon and sugar. But recently I’ve been going through a weird savoury crepe phase and these are one of the products of said weird savoury crepe phase. The other being the love child of crepes and enchiladas – butternut squash and goats cheese crenchiladas.

The main benefit of both of these recipes, though, is that they are great for using up leftover crepes. Yeah, I know, that would be a rare occasion. But if you are ever staring at a pile of cold crepes and wondering what to do with them, I am now providing you with a solution.

NB: This post may contain affiliate links. These are marked with an asterisk. If you pay for something via these links, I will earn a little commission, which helps me continue to create content for you. It does not affect the price you pay. Also if you buy a product from Froothie UK through me, you can get FREE DELIVERY by quoting ‘2592 FREE AMBASSADOR DELIVERY’ in the comments section when you order. The delivery charge will then be credited back onto your card.

To make 8 parcels, you will need…


1 large butternut squash, peeled and cubed
Approximately 65g soft goats cheese
A few sprigs of rosemary
Olive oil
8 crepes (I use this recipe when making my crepes)
Salt and pepper, to taste
Cocktail sticks


Preheat the oven to 200C. Place the butternut squash and sprigs of rosemary in a baking tray, sprinkle on some salt, drizzle with olive oil and roast for 30-40 minutes (or until soft).

When it’s cooked, transfer to a bowl and mash with the goats cheese to form a puree. Alternatively, you could use an Optimum power-blender* to create a really smooth mixture. Have a taste – add more seasoning if necessary.

Add a couple of tablespoons of the butternut squash and goats cheese puree to each crepe. Bring the edges together to form a parcel and secure with cocktail sticks.

At this point, you can either pop them in the fridge until you want to use them, or put them straight in the oven.

Bake for approx 20-25 minutes, or until the tops are crispy.

Remove from the oven, remove the cocktail sticks and serve.

And enjoy!



Butternut Squash and Goats Cheese Pancake Parcels

Tell me your thoughts!