Summer Vegetable Crepes

Posted By , July 22, 2011

A couple cooking with a cookbook( — 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.

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4


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