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EatingWell
Summer Vegetable Crepes
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.

Ingredients
Directions
Tips
Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
Tips
“Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
Nutrition Facts
Serving Size:
1 crepe Per Serving:
304 calories; protein 15.3g; carbohydrates 24.6g; dietary fiber 2.5g; sugars 9.2g; fat 17g; saturated fat 8g; cholesterol 46.2mg; vitamin a iu 1133.2IU; vitamin c 21.5mg; folate 61.4mcg; calcium 341.2mg; iron 1.1mg; magnesium 49.9mg; potassium 463.1mg; sodium 687mg; thiamin 0.1mg.
Exchanges:
1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat
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