Summer Vegetable Crêpes

From EatingWell: July/August 2008 — Subscribe Now!

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.

READER'S COMMENT:

"This is a great recipe. We made home made crepes but highly recommend. "

Comments

Comment	Posted
This is a great recipe. We made home made crepes but highly recommend.	5 weeks 3 days ago
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!	11 weeks 4 days ago