These were amazing. We made our own crepes which was very easy. They were very satisfying, and repeating what others have said, " I could eat these every night".
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
My husband loved these. I did make a few substitutions: asparagus for the green beans (not big in our family) added 1/4 white wine, 1/2t fresh chopped thyme, some chopped green onion and a few hot pepper flakes to give it a little "kick". I like the idea that you can put what ever happens to be bountiful in your garden and it would work.
This is soooo good! I try new recipes all the time and rarely are they as good as I expect (probably due to my cooking skills LOL), but this turned out excellent. To quote my husband "I could eat this all the time". This recipe is easy, quick and healthy: my 3 favorite words.
Made this last night. My fussy husband doesn't like a vegeterian meal twice a week (we already had one this week) so I added 1 cup chopped chicken breast. It was fabulous. We both loved it! Very easy if you have pre-made crepes although I actually made my own whole wheat ones which I believe cut down on the refined carbs and made the dish a bit more healthy. I also agree with the previous reviewer that the filling would be nice in whole wheat wraps as well.
I just had a dinner party tonight, and this recepie was quite a success! My friends aren't vegetarian like me, but they were quite surprised how delicious, hearty, yet light this meal was and how vegetarian food can be. I recommend adding a tiny bit more salt, pepper, and basil to make the sauce and filling if you prefer more tastiness to your food.