Summer Vegetable CrÊpes Food

SUMMER VEGETABLE CREPES

Summer Vegetable Crepes image

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.

Provided by EatingWell Test Kitchen

Time 30m

Number Of Ingredients 13

Ingredients

⅓ cup reduced-fat sour cream
½ cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 ¼ cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon freshly ground pepper
4 9-inch "ready-to-use" crÀªpes, (see Tip)

Steps:

Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 24.6 g, Cholesterol 46.2 mg, Fat 17 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8 g, Sodium 687 mg, Sugar 9.2 g

RATATOUILLE CREPES

Ratatouille Crepes image

Savory crepes get topped with a delicious ratatouille and tangy goat cheese.

Provided by Oh My Veggies

Categories Main Course Side Dish

Time 1h

Number Of Ingredients 18

Ingredients

6 tablespoons olive oil
5 garlic cloves (whole)
2 cups chopped tomatoes (cut into 3/4-inch pieces)
1 1/4 teaspoons kosher salt (or more to taste)
1 teaspoon crushed red pepper flakes
2 cups chopped onions (cut into 3/4-inch pieces)
2 cups chopped zucchini (cut into 3/4-inch pieces)
2 cups chopped red bell pepper (cut into 3/4-inch pieces)
2 cups chopped eggplant (cut into 3/4-inch pieces)
1/3 cup water
1/2 cup torn fresh basil leaves
1 bay leaf
4 ounces goat cheese
1½ cups all purpose flour
Pinch of salt
2 cups unsweetened almond or whole milk
3 large eggs
3 tablespoons olive oil

Steps:

In a large saute pan over medium-high heat, heat 1 tablespoon of the olive oil and 1 whole garlic clove, cooking until fragrant and beginning to brown, about 2 minutes. Add in the tomatoes, 1/4 teaspoon salt and the red pepper flakes. Saute until soft, stirring occasionally, about 4 minutes. Transfer to a large pot and set aside.
In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the onions and 1/4 teaspoon salt. Saute until slightly softened and golden brown, about 5-6 minutes. Transfer to the pot with the tomatoes and set aside.
In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the zucchini and 1/4 teaspoon of salt. Cook over high heat until browned, about 5-6 minutes. Transfer to the pot with the tomatoes and onions. Set side.
In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the bell peppers and 1/4 teaspoon of salt. Cook over medium-high heat until browned, about 5-6 minutes. Transfer to the pot with the rest of the veggies. Set aside.
Finally, in the same pan, add the remaining garlic, olive oil, and eggplant along with 1/4 teaspoon salt over medium-high heat. Saute until browned and cooked through, stirring frequently, about 6-8 minutes. If the pan starts to look dry, add a splash of water. Add the eggplant to the pot of veggies.
Add the water to the pot of vegetables, along with half of the torn basil leaves and the bay leaf. Cook, covered, over medium heat for 20 minutes. Remove the lid and cook for 2-5 minutes longer to reduce slightly. Remove the bay leaf.
In a large bowl, whisk together the flour and salt.
In a separate bowl, whisk together the milk, eggs and oil. Slowly whisk the liquid mixture into the dry ingredients, mixing until well combined. Let sit for 20 minutes.
Lightly grease a large nonstick pan or a crepe pan and set over medium heat. Add 2 tablespoons of batter to the pan and swirl to coat the pan. Cook for 2-3 minutes or until the edges of the crepes start to curl. Flip and cook the other side for 30-45 seconds. Remove from pan and repeat with remaining batter.
Serve crepes topped with the ratatouille, goat cheese and remaining basil leaves.

Nutrition Facts : Calories 693 kcal, Sugar 13 g, Sodium 1235 mg, Fat 43 g, SaturatedFat 10 g, TransFat 1 g, Carbohydrate 59 g, Fiber 8 g, Protein 19 g, Cholesterol 136 mg, UnsaturatedFat 31 g, ServingSize 1 serving

VEGETABLE CREPES

Vegetable Crepes image

Have this crepe on its own or place them on a platter and serve as the veggie dish for dinner. Makes a great impression for your family or guests. Use pure parmesan cheese.

Provided by Bergy

Categories Lunch/Snacks

Time 40m

Yield 3-7 serving(s)

Number Of Ingredients 11

Ingredients

14 cooked crepes (See All Purpose Dinner Crepes Batter)
2 cups zucchini, chopped into 1/2-inch cubes
1 (10 ounce) package frozen peas, thawed
1/2 cup celery, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter (or margarine)
salt & pepper
1/4 teaspoon oregano, dried
2 garlic cloves, minced
1/4 cup parmesan cheese, grated

Steps:

Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
Cover the pan for the last couple of minutes cooking time.
Stir in the oregano.
Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
Bake in 350°F oven for 10-15 minutes.

Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 48, Sodium 365.3, Carbohydrate 19, Fiber 5.5, Sugar 7.7, Protein 10