Summer Vegetable Crêpes

July/August 2008

Your rating: None Average: 4.2 (264 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.

"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...

52 Reviews for Summer Vegetable Crêpes

great and filling

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.

easy to make, 30 min max, can use wheat tortillas, filling!

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!

Comments (1)


wderyckx wrote 4 years 21 weeks ago

"ready made crepes"?????? no way - so easy to make fresh at home!!!!


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!

Comments (1)


jayjayharding wrote 4 years 6 weeks ago

You've probably made this by now, but the dill sauce would be great with 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
2 eggs
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.

Comments (2)


Anonymous wrote 3 years 14 weeks ago

I like the blender idea, but

I like the blender idea, but even easier, both to blend and to clean up, use a stick blender. Can mix it right in a large, glass measuring cup, and eyeball a 1/4 cup pour.

I've also heard that making up the batter, then letting it sit in the fridge for a little while helps as well. Gives the flour a chance to absorb the liquid better.

Anonymous wrote 3 years 15 weeks ago

..when making crepe batter, I

..when making crepe batter, I have found it is easiest to make it in a comes out very smooth and then you can pour it into a 1/4 cup measure..a lot less messy than scooping!


I've made these several times and was surprised at how delicious and satisfying they are. I make the whole wheat crepes from Eating Well, and we use the leftover crepes and ricotta with jam or heated frozen fruit to make dessert crepes.


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