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.
Summer Vegetable Crêpes
From EatingWell: 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.
51 Reviews for Summer Vegetable Crêpes
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!
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.
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!
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.