Summer Vegetable Crepes

Summer Vegetable Crepes

52 Reviews
From: EatingWell Magazine, July/August 2008

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.

Ingredients 4 servings

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  • 1/3 cup reduced-fat sour cream
  • 1/2 cup chopped fresh chives, divided, plus more for garnish
  • 3 tablespoons low-fat milk
  • 2 teaspoons lemon juice
  • 3/4 teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped zucchini
  • 1 1/4 cups chopped green beans
  • 1 cup fresh corn kernels, (from 1 large ear; see Tip)
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon freshly ground pepper
  • 4 9-inch “ready-to-use” crÀªpes, (see Tip)

Preparation

  • Active

  • Ready In

  1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
  2. 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.
  3. 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: 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 information

  • Serving size: 1 crepe
  • Per serving: 304 calories; 17 g fat(8 g sat); 3 g fiber; 25 g carbohydrates; 15 g protein; 61 mcg folate; 46 mg cholesterol; 9 g sugars; 1133 IU vitamin A; 21 mg vitamin C; 341 mg calcium; 1 mg iron; 687 mg sodium; 463 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

Reviews 52

April 12, 2015
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By: greene.kc10
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!
July 18, 2014
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By: EatingWell User
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
July 25, 2013
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By: stefaniekite456
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!
June 25, 2013
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By: EatingWell User
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,
June 18, 2013
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By: EatingWell User
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!!
June 07, 2013
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By: sunshine spirit
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!
May 07, 2013
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By: EatingWell User
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
April 07, 2013
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By: EatingWell User
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
February 23, 2013
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By: EatingWell User
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