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


This is our summer staple meal! Soooo yummy and super quick & easy to make.


This is one of my new favorite recipes. It was easy to prepare and very delicious. One note, I could not find ready made crepes so I used wraps instead.


I enjoyed these very much. Although one previous reviewer asked where is the recipe for the crepes, if you read carefully you see that the recipe does call for ready-made crepes, which I did find at my local grocery store (Raley's). It turned out just fine using them, but I think next time just for fun I will try making my own crepes using the whole wheat crepe recipe suggested on this site.

Having said that, I thought the recipe was wonderful. I wondered if just one serving would be a sufficient portion but it was. The protein from the cheeses helps to satifsy without making you feel stuffed and as others have suggested you could vary the vegetables if you like, making it quite versatile. The sauce is a nice touch but not really mandatory; I forgot I had it when eating one of the crepes as a leftover and it was perfectly fine without it. As a vegetarian I am always on the lookout for interesting meatless recipes and this one will be a keeper.


This recipe surprised me. I was looking for something low fat, but I thought these crepes would be just veggies wrapped in a tortilla - boy was I wrong! I'm not a vegetarian, but to me this almost exceeded a beef burrito! I added extra pepper, salt, and red pepper flakes. I used fresh corn and squash, but canned green beans. We used low fat dried tomato tortillas instead, because it's summertime and a bit too hot to make crepes. This recipe is so filling! I usually eat two beef burritos, but couldn't finish one whole wrap! Amazing, easy to make, and it feels like you are eating a million calories. One of the best veggie recipes I've ever tasted!


What a wonderful dish. I made it as a side dish along with grilled chicken breast and used some of the sauce to drizzle on the chicken. I also made my own whole wheat crepes for this. So easy!!! and the best part, my kids loved them too =)


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