Wonderful dish! Easy to make and very filling. We made crepes too so it added to the prep time. Hubby would like to add meat to the filling.
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 use egg roll wraps and also cooked them on the grill they were fantastic also the filling you can eat all by itself or even ad chicken and make them a meal!
Made this tonight and was very good filling meal. Used corn tortillas instead of creeps to make gluten free. Also used a can of roasted tomatoes and sauce for the topping instead of the sour cream sauce. Added mushrooms and chopped chicken too the mixture too. Family loved it and will be making this again soon!
This dished was enjoyed by the whole family, I thought the ricotta needed a bit more alternate cheese to help smooth it out but it was still very enjoyable. Since I made my own crepes I added cilantro leaves to the batter for the extra punch of flavor.
Great recipe! However, I am disappointed that in an Eating Well recipe you recommend 'ready to use crepes'. Crepes are super easy to make from scratch and use ingredients everybody has at home. It takes the same time to make the batter as to open a package! At a fraction of the price, and so much healthier. We need to learn to stay away from 'ready to use' and processed foods. That is the only way we will change the food industry and improve what is in our plate!!