Summer Vegetable Crepes

Delicious and packed with veggies!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. Pros: Excellent filling and sauce, easy to make!

Delicious and packed with veggies! 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. Pros: Excellent filling and sauce, easy to make!

Very good and fillingMade 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!

Very good and filling 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!

Yummy!!! These were delicious!! I omitted the green beans and added cannellini beans, red bell pepper and spinach instead. I also made my own crepes using a healthier whole wheat egg-white recipe I found online. I didn't feel that this needed a side dish since it was already packed with veggies, and I was right - it was very filling! One crepe was filling enough for myself and even my husband. I'd definitely recommend trying this recipe, you can sub in any veggie combo you'd want!

recipe was OK but needs some tweaking This was a good recipe but needs some tweaking. Even when the green beans are cut to a size close to the corn, the beans still needed longer to cook. Therefore, I recommends ensuring that the vegetables are all the same size, and the the green beans are started before the other vegetables. The inside was also very dry. It would have been good to add just a little bit of stock or broth to the veggies to cook them and moisten the overall dish, particularly after adding the ricotta cheese. For additional flavor, I added some fresh snap peas to the vegetables, and added a number of fresh herbs. I also made homemade black-pepper crepes: 1 cup milk 1 egg 1Güä2 cup all-purpose flour 1Güä2 tsp. vegetable or canola oil 1/2 - 1 tsp. freshly ground pepper, depending on your tastes (I use 1 tsp) 1Güä2 tsp. salt 8 tsp. unsalted butter Combine the milk, egg, flour, oil, pepper and salt. Blend until smooth. In a crepe pan over medium heat, melt 1 tsp. of the butter. Pour 2 Tbs - 1/4 cup of the batter into the center (depending on the size of your pan). Spread the batter in the pan. Cook until golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes. Pros: good fresh vegetables Cons: dry, vegetables cooked unevenly

For me, the filling was a little bland. I added some chopped fresh basil to give the filling a little flavor boost. I found that a 1/2 cup of filling was more than enough for a 9 crepe. This was a pleasant dish, but it didn't knock off my socks.Pros: A dish that incorporates lots of summer flavors

For me, the filling was a little bland. I added some chopped fresh basil to give the filling a little flavor boost. I found that a 1/2 cup of filling was more than enough for a 9 crepe. This was a pleasant dish, but it didn't knock off my socks. Pros: A dish that incorporates lots of summer flavors

OUTSTANDING !!!!!! A definite keeper. Made my own crepes and added Veges on hand; mushrooms, leeks, zucchini and corn. YUMMY Pros: Quick and easy

AMAZING!Wow, wow, WOW! I was a little worried about how this would turn out, but it was amazing! I couldn't stop myself from a second helping. These are very filling and could stand on their own as a main dish for dinner, but we had them as a side dish for barbecued chicken.I was a little worried the cheese and sauce would just drown the veggies, but it's like all of the flavors marry together into a dish of amazing tastiness. The vegetable flavors aren't too strong, so even veggie haters will like this.As others have said, you can easily mix and match veggies. I didn't have enough zucchini, so I used 1 cup zucchini and 1 cup yellow squash. However, I probably wouldn't make it if I didn't have corn. That added a nice mild sweetness. I'm not a huge fan of ricotta cheese, so I substitute cottage cheese in it's place. SO GOOD! I think that made it better, but it's probably just a personal preference.I couldn't find pre-made crepes, so I just made them from the recipe on this site. They were very easy to make (I messed up the first two, but I got the hang of it!).Will definitely be making this again (perhaps tonight!).

AMAZING! Wow, wow, WOW! I was a little worried about how this would turn out, but it was amazing! I couldn't stop myself from a second helping. These are very filling and could stand on their own as a main dish for dinner, but we had them as a side dish for barbecued chicken. I was a little worried the cheese and sauce would just drown the veggies, but it's like all of the flavors marry together into a dish of amazing tastiness. The vegetable flavors aren't too strong, so even veggie haters will like this. As others have said, you can easily mix and match veggies. I didn't have enough zucchini, so I used 1 cup zucchini and 1 cup yellow squash. However, I probably wouldn't make it if I didn't have corn. That added a nice mild sweetness. I'm not a huge fan of ricotta cheese, so I substitute cottage cheese in it's place. SO GOOD! I think that made it better, but it's probably just a personal preference. I couldn't find pre-made crepes, so I just made them from the recipe on this site. They were very easy to make (I messed up the first two, but I got the hang of it!). Will definitely be making this again (perhaps tonight!).

So, so, so good I made my own crepes which was super quick and easy. I also made adjustments according to veggies I already had: I used broccoli, less zucchini, frozen spinach and corn. The sauce on the top is wonderful and really makes the dish. It was a huge hit and will definitely be a repeat. Pros: easy and delicious

Fantastic for Summer!I love this recipe! Unfortunately the stores around here do not carry crepe wraps so instead I bought egg roll wrappers and stuffed them with the mixture. It was SO delicious!

Fantastic for Summer! I love this recipe! Unfortunately the stores around here do not carry crepe wraps so instead I bought egg roll wrappers and stuffed them with the mixture. It was SO delicious!

Summer Fresh! i've made this twice in the last month and really love it. i live in central europe and the first time i made it was fortunate enough to find ready made crepes at the supermarket. next time they were out so i made whole wheat crepes from scratch. excellent both ways. we don't have monterrey jack cheese here, so i used an irish cheddar. Pros: easy and tastes healthy

Great recipe! I just love this! I would certainly make this for my husband and myself this w'end. It sounds and look so delicious and easy to make. And healthy too! It's a balance meal. I will blog about this too, it's too good not to share!

great and filling This was great, even my husband liked it. I didn't have crepes and couldn't find any in the store, also didn't feel like making them so just used wheat tortillas. I have been making meals that I can serve with or without meat for my husband, and this one I can easily add chopped chicken to. It wasn't something that was FULL of flavor, but I liked it because it was different and mild. over all, YUM. Will certainly make again. Sorry I was too much in a hurry to take a picture, but it looked a lot like the pic that's already here. Pros: easy to make, 30 min max, can use wheat tortillas, filling! Cons: can't think of any

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 for him, he said. So all in all, bad luck on the crepes/pastry end, bad luck on the sauce end, but the filling is YUMMY!

I would definitely suggest making your own crepes for this recipe. I couldn't find frozen ones in the store so I used a recipe from another site. I'll post it at the end of this review. I added spinach to this recipe and substituted half the monterey for mozzarella. The sauce didn't really do anything for me. I actually thought it was a little salty. Next time I think I will substitute the green beans for black beans. Overall, I would make it again but tweak it a little more to my own taste. Ingredients for the homemade crepes 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

I've made these several times and was surprised at how delicious and satisfying they are. I make the whole wheat crepes from Eating Well, and we use the leftover crepes and ricotta with jam or heated frozen fruit to make dessert crepes.

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!

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.

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.

This was absolutely fantastic! Great flavors and textures.

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.