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.
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.
52 Reviews for Summer Vegetable Crêpes
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!
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!
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
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
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.