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Summer Vegetable Crêpes

July/August 2008

Your rating: None Average: 4.2 (251 votes)

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:
"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...

51 Reviews for Summer Vegetable Crêpes

05/07/2013
Anonymous
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

Light and tasty
Comments
04/07/2013
Anonymous
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!

Easy, tasty, pretty
Comments
02/23/2013
Anonymous
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...

satisfying yummy dish with limitless variation possibilites
Comments
09/17/2012
Anonymous
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!

Delicious
Comments
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
1⁄2 cup all-purpose flour
1⁄2 tsp. vegetable or canola oil
1/2 - 1 tsp. freshly ground pepper, depending on your tastes (I use 1 tsp)
1⁄2 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.

good fresh vegetables
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