Summer Vegetable Crepes

Rating: 4.65 stars
52 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Crêpes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it--without it, the crêpes are tricky to roll. Serve with: A tossed salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Vegetarian
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Nutrition Info
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Ingredients

Directions

  • Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

  • To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips

Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

“Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Nutrition Facts

Serving Size: 1 crepe
Per Serving:
304 calories; protein 15.3g 31% DV; carbohydrates 24.6g 8% DV; exchange other carbs 1.5; dietary fiber 2.5g 10% DV; sugars 9.2g; fat 17g 26% DV; saturated fat 8g 40% DV; cholesterol 46.2mg 15% DV; vitamin a iu 1133.2IU 23% DV; vitamin c 21.5mg 36% DV; folate 61.4mcg 15% DV; calcium 341.2mg 34% DV; iron 1.1mg 6% DV; magnesium 49.9mg 18% DV; potassium 463.1mg 13% DV; sodium 687mg 28% DV; thiamin 0.1mg 14% DV.
Exchanges:

1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

Reviews (52)

Read More Reviews
52 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
greene.kc10@gmail.com
Rating: 4 stars
04/12/2015
Delicious and packed with veggies! Wonderful dish! Easy to make and very filling. We made crepes too so it added to the prep time. Hubby would like to add meat to the filling. Pros: Excellent filling and sauce easy to make! Read More
EatingWell User
Rating: 4 stars
07/18/2014
very good I use egg roll wraps and also cooked them on the grill they were fantastic also the filling you can eat all by itself or even ad chicken and make them a meal! Pros: easy versatile AND TASTY Cons: cant find ready made crepes Read More
stefaniekite456@yahoo.com
Rating: 4 stars
07/26/2013
Very good and filling Made this tonight and was very good filling meal. Used corn tortillas instead of creeps to make gluten free. Also used a can of roasted tomatoes and sauce for the topping instead of the sour cream sauce. Added mushrooms and chopped chicken too the mixture too. Family loved it and will be making this again soon! Read More
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EatingWell User
Rating: 4 stars
06/25/2013
Refreshing summer meal This dished was enjoyed by the whole family I thought the ricotta needed a bit more alternate cheese to help smooth it out but it was still very enjoyable. Since I made my own crepes I added cilantro leaves to the batter for the extra punch of flavor. Pros: nice to add a meatless option that is so easy Read More
EatingWell User
Rating: 4 stars
06/18/2013
Great recipe! However I am disappointed that in an Eating Well recipe you recommend 'ready to use crepes'. Crepes are super easy to make from scratch and use ingredients everybody has at home. It takes the same time to make the batter as to open a package! At a fraction of the price and so much healthier. We need to learn to stay away from 'ready to use' and processed foods. That is the only way we will change the food industry and improve what is in our plate!! Read More
sunshine spirit
Rating: 5 stars
06/07/2013
Yummy!!! These were delicious!! I omitted the green beans and added cannellini beans red bell pepper and spinach instead. I also made my own crepes using a healthier whole wheat egg-white recipe I found online. I didn't feel that this needed a side dish since it was already packed with veggies and I was right - it was very filling! One crepe was filling enough for myself and even my husband. I'd definitely recommend trying this recipe you can sub in any veggie combo you'd want! Read More
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EatingWell User
Rating: 5 stars
05/07/2013
Surprisingly delicious! This dish was surprisingly good and it tasted healthy even with all of the cheese I added onions tomato and edamame (because I had it around). Also added just a dash of vegetable stock because it looked dry but after adding the cheese I dont think it was necessary. Didn't have monterey so used cheddar and parmesan. Soooo good. Adding it to my usual list of food to make Pros: Light and tasty Read More
EatingWell User
Rating: 4 stars
04/07/2013
Versatile & yummy! Had to make some changes to work with what I had on hand...added onions instead of green beans used mozzeralla cheddar & Parmesan cheeses no ricotta. Made own easy crepe recipe added 2 slices of cooked crumbled bacon to filling. We really liked the results but my hubby made a good suggestion next time I would add a few drops of hot sauce to the filling to counter the cool creamy sauce. Will make again! Pros: Easy tasty pretty Read More
EatingWell User
Rating: 3 stars
02/23/2013
another easy quick tasty crepe filling we LOVE crepes in our house bc they are low carb versatile & delicious and are always looking to try new fillings. obviously other reviewers made adjustments to suit their own tastes & with some creativity this vegetable base can be modified to meet anyone's preferences. we added garlic basil spinach & tomatoes opting to omit corn & used mozzarella instead of jack. yummmm... Pros: satisfying yummy dish with limitless variation possibilites Read More
EatingWell User
Rating: 5 stars
09/17/2012
Excellent Recipe I made this one night and my husband and I LOVED IT! I had never made crepes before and was surprised how easy it was. I think I got lucky and my crepe batter was perfect. I will be making these again! Pros: Delicious Cons: Took a bit of time Read More
Paula Cross
Rating: 2 stars
08/15/2012
recipe was OK but needs some tweaking This was a good recipe but needs some tweaking. Even when the green beans are cut to a size close to the corn the beans still needed longer to cook. Therefore I recommends ensuring that the vegetables are all the same size and the the green beans are started before the other vegetables. The inside was also very dry. It would have been good to add just a little bit of stock or broth to the veggies to cook them and moisten the overall dish particularly after adding the ricotta cheese. For additional flavor I added some fresh snap peas to the vegetables and added a number of fresh herbs. I also made homemade black-pepper crepes: 1 cup milk 1 egg 1Güä2 cup all-purpose flour 1Güä2 tsp. vegetable or canola oil 1/2 - 1 tsp. freshly ground pepper depending on your tastes (I use 1 tsp) 1Güä2 tsp. salt 8 tsp. unsalted butter Combine the milk egg flour oil pepper and salt. Blend until smooth. In a crepe pan over medium heat melt 1 tsp. of the butter. Pour 2 Tbs - 1/4 cup of the batter into the center (depending on the size of your pan). Spread the batter in the pan. Cook until golden underneath 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes. Pros: good fresh vegetables Cons: dry vegetables cooked unevenly Read More
EatingWell User
Rating: 5 stars
08/14/2012
Great for ALL seasons I made my own creeps using a basic crepe recipe w/wheat flour. I also substituted red pepper for the green beans & added 2 seeded jalapenos. It was fabulous! Pros: Easy Read More
EatingWell User
Rating: 5 stars
08/10/2012
I followed the recipe exactly except for using cheddar instead of Monterey Jack cheese. This will be a new fav for sure! I had to make my own crepes as I couldn't find any premade but it was completely worth it. Great recipe! Thanks Eating Well. Read More
jupett@mac.com
Rating: 3 stars
07/09/2012
For me the filling was a little bland. I added some chopped fresh basil to give the filling a little flavor boost. I found that a 1/2 cup of filling was more than enough for a 9 crepe. This was a pleasant dish but it didn't knock off my socks. Pros: A dish that incorporates lots of summer flavors Read More
EatingWell User
Rating: 4 stars
06/29/2012
I used a whole-wheat tortilla and made wraps with the filling and sauce. Very filling and tasty! Read More
EatingWell User
Rating: 5 stars
06/15/2012
Just Try It! I recently moved back home after graduating from college and have decided to make my contribution by cooking dinner and this recipe was easy and delicious! My family loved it and was;). I was happy to see how few calories were in them and even happier to taste how good all the vegetables were. I do have a few tips: - in general crepes can be found in the produce section of the grocery store and are easy to make if you absolutely can't find them - I added about a cup and half of chicken (I just bought an already made rotisery chicken at the grocery store) towards the end after you add all the cheeses to get a little protein in there and it was a great addition! If you think these look good it's definitely worth a shot! Pros: delicious healthy easy and filling! Read More
EatingWell User
Rating: 5 stars
06/10/2012
Great w/cucumber instead of zucchini I found pre-made crepes at Schnucks after a lot of searching (they were in the produce department hiding at foot-level)--10 for 4.99! I'm in another city now and found 10 for 3.99. They are very convenient but would be much much cheaper if made at home. Anyway the boyfriend's family loved them. I was able to stop at one though I served these with a side of chickpea & tomato w/fresh basil salad. I will probably make these again though with whole wheat tortillas (which are cheaper than pre-made crepes). Pros: Packed with veggies Cons: Stick to eating one pre-made crepes are expensive Read More
Chriissie259
Rating: 5 stars
06/04/2012
OUTSTANDING!!!!!! A definite keeper. Made my own crepes and added Veges on hand; mushrooms leeks zucchini and corn. YUMMY Pros: Quick and easy Read More
EatingWell User
Rating: 4 stars
05/23/2012
Healthy and Delicious These were overall very good and will def be made again in our house. We are not huge fans of ricotta cheese and thought maybe next time we would substitute for cottage cheese. Otherwise the veggie mixture was great with the crepes and the sauce! Pros: the sauce was AMAZING crispy veggies were delicious using crepe for a wrap! Cons: not a huge fan of ricotta cheese (not the recipes fault just personal preference) Read More
EatingWell User
Rating: 4 stars
05/18/2012
Delicious and healthy! I made these with cottage cheese instead of ricotta and made my own whole wheat crepes which were SUPER easy to make even on my first try. Maybe not the prettiest crepes but they got the job done. I also used frozen corn and frozen green beans and half yellow squash in place of some zucchini. Turned out fantastic! The sauce on top really completes it. Pros: Simple to make Cons: None Read More
EatingWell User
Rating: 5 stars
10/31/2011
These were totally awesome! The carmelization of the corn makes it! I didn't buy or make the crepes- I put these into a light whole wheat wrap and put the sauce inside over the veggies- my husband went bananas over these. Yum! Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is a great recipe. We made home made crepes but highly recommend. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I just had a dinner party tonight and this recepie was quite a success! My friends aren't vegetarian like me but they were quite surprised how delicious hearty yet light this meal was and how vegetarian food can be. I recommend adding a tiny bit more salt pepper and basil to make the sauce and filling if you prefer more tastiness to your food. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Made this last night. My fussy husband doesn't like a vegeterian meal twice a week (we already had one this week) so I added 1 cup chopped chicken breast. It was fabulous. We both loved it! Very easy if you have pre-made crepes although I actually made my own whole wheat ones which I believe cut down on the refined carbs and made the dish a bit more healthy. I also agree with the previous reviewer that the filling would be nice in whole wheat wraps as well. Read More
allyrae
Rating: 5 stars
10/30/2011
This is soooo good! I try new recipes all the time and rarely are they as good as I expect (probably due to my cooking skills LOL) but this turned out excellent. To quote my husband "I could eat this all the time". This recipe is easy quick and healthy: my 3 favorite words. Read More
snowyval
Rating: 5 stars
10/30/2011
My husband loved these. I did make a few substitutions: asparagus for the green beans (not big in our family) added 1/4 white wine 1/2t fresh chopped thyme some chopped green onion and a few hot pepper flakes to give it a little "kick". I like the idea that you can put what ever happens to be bountiful in your garden and it would work. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is a great versatile dish! I added sauteed onion and garlic. Also I lacked green beans but threw in extra squash and zucchini and some red pepper for color. The cheeses provided a creamy base and it was a hit! Read More
EatingWell User
Rating: 5 stars
10/30/2011
These were amazing. We made our own crepes which was very easy. They were very satisfying and repeating what others have said " I could eat these every night". Read More
EatingWell User
Rating: 5 stars
10/30/2011
O M G! I do not care for most vegetarian dishes. But this one is delicious and it is suprisingly filling. I immediately sent it to my mom since they are on eternal diets. I would make even this for a dinner party any day and I am kown for my dinner parties! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Looks wonderful ------but-----What or where is the recipe for the crepes that you put on the parchment that you put the filling in to roll up? Or are you using tortillas? Read More
Jodi Lovering Walborn
Rating: 5 stars
10/30/2011
This was absolutely fantastic! Great flavors and textures. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Here is the link to the Whole Wheat Crepe Recipe here on eatingwell.com: http://www.eatingwell.com/recipes/whole_wheat_crepes.html Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made this recipe tonight and it was a big hit. No doubt that I will make these crepes again very soon! I substituted broccoli and mushrooms for the green beans but I'm sure any combo of veggies would taste delicious wrapped in a crepe! I also added extra salt and pepper garlic green onions thyme basil and extra chives from my garden. My fiance used an extra crepe to make a dessert out of chocolate sauce bananas and vanilla ice cream (yum)! FYI: I looked at Trader Joe's and Whole Foods for pre-made crepes or even a crepe mix and came up with nothing! So I decided to make the crepes from scratch! I used the Whole Wheat Crepe recipe from this website (and just omitted the sugar from the ingredients). It was really easy and they looked like "real" crepes. I made them ahead of time and reheated them in the oven right before I rolled them (and that seemed to work fine)! I found them very easy to roll and didn't need to involve parchment or wax paper. Read More
Deanne Abel Townsend
Rating: 5 stars
10/30/2011
I've made this recipe twice: once "as is" and again with a few changes. I love the filling but didn't like it in the crepes so when I made it again I put it in a pita and liked it much better. Also I didn't care for the sauce so now I just skip that part. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made it exactly as the recipe stated and we all agreed it was somewhat bland. Next time I'll add fresh herbs to the filling. I did make my own crepes which is easy. I might also hold back on so much ricotta and add more veggies. It's very filling.It has great potential. The presentation is excellent with the sauce on top.---- Leslie Read More
EatingWell User
Rating: 5 stars
10/30/2011
I was a little hesitant about eating it somewhat lukewarm since the filling on the inside is the only thing hot but I was pleasantly surprised. These will absolutely delicious! My meat loving boyfriend thought they were excellent. Definitely a repeat in my household:) Read More
Tracy Wagner
Rating: 5 stars
10/30/2011
I loved this recipe! It's a great summer dish and very easy to prepare. I used cucumber instead of zucchini because I had it on hand. I also used frozen steam-in-bag corn and green beans. I prepared them in the microwave as directed and then just stirred them in with the other fresh veggies at the end and it worked great. I would have never thought to mix in ricotta but it was a great combo! It went really well with the crepes and the sour cream topping completed it perfectly. Read More
EatingWell User
Rating: 5 stars
10/30/2011
What a wonderful dish. I made it as a side dish along with grilled chicken breast and used some of the sauce to drizzle on the chicken. I also made my own whole wheat crepes for this. So easy!!! and the best part my kids loved them too =) Read More
Blondie
Rating: 5 stars
10/30/2011
I enjoyed these very much. Although one previous reviewer asked where is the recipe for the crepes if you read carefully you see that the recipe does call for ready-made crepes which I did find at my local grocery store (Raley's). It turned out just fine using them but I think next time just for fun I will try making my own crepes using the whole wheat crepe recipe suggested on this site. Having said that I thought the recipe was wonderful. I wondered if just one serving would be a sufficient portion but it was. The protein from the cheeses helps to satifsy without making you feel stuffed and as others have suggested you could vary the vegetables if you like making it quite versatile. The sauce is a nice touch but not really mandatory; I forgot I had it when eating one of the crepes as a leftover and it was perfectly fine without it. As a vegetarian I am always on the lookout for interesting meatless recipes and this one will be a keeper. Read More
BaconGirl
Rating: 5 stars
10/30/2011
This recipe surprised me. I was looking for something low fat but I thought these crepes would be just veggies wrapped in a tortilla - boy was I wrong! I'm not a vegetarian but to me this almost exceeded a beef burrito! I added extra pepper salt and red pepper flakes. I used fresh corn and squash but canned green beans. We used low fat dried tomato tortillas instead because it's summertime and a bit too hot to make crepes. This recipe is so filling! I usually eat two beef burritos but couldn't finish one whole wrap! Amazing easy to make and it feels like you are eating a million calories. One of the best veggie recipes I've ever tasted! Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is one of my new favorite recipes. It was easy to prepare and very delicious. One note I could not find ready made crepes so I used wraps instead. Read More
DonnaBCR
Rating: 5 stars
10/30/2011
I've made these several times and was surprised at how delicious and satisfying they are. I make the whole wheat crepes from Eating Well and we use the leftover crepes and ricotta with jam or heated frozen fruit to make dessert crepes. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is our summer staple meal! Soooo yummy and super quick & easy to make. Read More
mycathatesme
Rating: 5 stars
10/30/2011
I would definitely suggest making your own crepes for this recipe. I couldn't find frozen ones in the store so I used a recipe from another site. I'll post it at the end of this review. I added spinach to this recipe and substituted half the monterey for mozzarella. The sauce didn't really do anything for me. I actually thought it was a little salty. Next time I think I will substitute the green beans for black beans. Overall I would make it again but tweak it a little more to my own taste. Ingredients for the homemade crepes 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter melted Directions 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 butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle 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. Serve hot. Read More
EatingWell User
Rating: 5 stars
10/29/2011
Sounds quick easy and tasty. My grandaughter and I are have decided to eat healthier and this sounds like it will be a good tasty beginning. The dill sauce seems like it would be good on just about anything. I was thinking of salmon! Read More
Jessica Icard
Rating: 5 stars
10/29/2011
I couldn't find crepes so I used puff pastry. It made it dry all together as a whole dish. But the filling by itself was wonderful. I'm a sucker for ricotta.;) My husband liked the filling as well but not the sauce. It was too lemony for him he said. So all in all bad luck on the crepes/pastry end bad luck on the sauce end but the filling is YUMMY! Read More
Tsmart
Rating: 5 stars
10/29/2011
great and filling This was great even my husband liked it. I didn't have crepes and couldn't find any in the store also didn't feel like making them so just used wheat tortillas. I have been making meals that I can serve with or without meat for my husband and this one I can easily add chopped chicken to. It wasn't something that was FULL of flavor but I liked it because it was different and mild. over all YUM. Will certainly make again. Sorry I was too much in a hurry to take a picture but it looked a lot like the pic that's already here. Pros: easy to make 30 min max can use wheat tortillas filling! Cons: can't think of any Read More
EatingWell User
Rating: 4 stars
10/29/2011
Great recipe! I just love this! I would certainly make this for my husband and myself this w'end. It sounds and look so delicious and easy to make. And healthy too! It's a balance meal. I will blog about this too it's too good not to share! Read More
Nancy Prokop
Rating: 4 stars
10/29/2011
Summer Fresh! i've made this twice in the last month and really love it. i live in central europe and the first time i made it was fortunate enough to find ready made crepes at the supermarket. next time they were out so i made whole wheat crepes from scratch. excellent both ways. we don't have monterrey jack cheese here so i used an irish cheddar. Pros: easy and tastes healthy Read More
taylorld@gmail.com
Rating: 5 stars
10/29/2011
Fantastic for Summer! I love this recipe! Unfortunately the stores around here do not carry crepe wraps so instead I bought egg roll wrappers and stuffed them with the mixture. It was SO delicious! Read More
newkanuck
Rating: 5 stars
10/29/2011
So so so good I made my own crepes which was super quick and easy. I also made adjustments according to veggies I already had: I used broccoli less zucchini frozen spinach and corn. The sauce on the top is wonderful and really makes the dish. It was a huge hit and will definitely be a repeat. Pros: easy and delicious Read More
jayjayharding@gmail.com
Rating: 5 stars
10/29/2011
AMAZING! Wow wow WOW! I was a little worried about how this would turn out but it was amazing! I couldn't stop myself from a second helping. These are very filling and could stand on their own as a main dish for dinner but we had them as a side dish for barbecued chicken. I was a little worried the cheese and sauce would just drown the veggies but it's like all of the flavors marry together into a dish of amazing tastiness. The vegetable flavors aren't too strong so even veggie haters will like this. As others have said you can easily mix and match veggies. I didn't have enough zucchini so I used 1 cup zucchini and 1 cup yellow squash. However I probably wouldn't make it if I didn't have corn. That added a nice mild sweetness. I'm not a huge fan of ricotta cheese so I substitute cottage cheese in it's place. SO GOOD! I think that made it better but it's probably just a personal preference. I couldn't find pre-made crepes so I just made them from the recipe on this site. They were very easy to make (I messed up the first two but I got the hang of it!). Will definitely be making this again (perhaps tonight!). Read More
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