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Summer Vegetable Crêpes

July/August 2008

Your rating: None Average: 4.2 (253 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

07/28/2010
Anonymous

I was a little hesitant about eating it somewhat lukewarm, since the filling on the inside is the only thing hot, but I was pleasantly surprised. These will absolutely delicious! My meat loving boyfriend thought they were excellent.

Definitely a repeat in my household :)

Comments
07/26/2010
Anonymous

I made it exactly as the recipe stated, and we all agreed it was somewhat bland. Next time, I'll add fresh herbs to the filling. I did make my own crepes, which is easy. I might also hold back on so much ricotta and add more veggies. It's very filling.It has great potential. The presentation is excellent with the sauce on top.---- Leslie

Comments
07/21/2010

I've made this recipe twice: once "as is" and again with a few changes. I love the filling, but didn't like it in the crepes, so when I made it again I put it in a pita and liked it much better. Also, I didn't care for the sauce so now I just skip that part.

Comments
07/15/2010

This was absolutely fantastic! Great flavors and textures.

Comments
07/15/2010

Here is the link to the Whole Wheat Crepe Recipe here on eatingwell.com:

http://www.eatingwell.com/recipes/whole_wheat_crepes.html

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