I loved this recipe! It's a great summer dish and very easy to prepare. I used cucumber instead of zucchini because I had it on hand. I also used frozen steam-in-bag corn and green beans. I prepared them in the microwave as directed and then just stirred them in with the other fresh veggies at the end and it worked great. I would have never thought to mix in ricotta, but it was a great combo! It went really well with the crepes and the sour cream topping completed it perfectly.
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 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 :)
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
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.