I apologize that there haven't been any pictures posted to the blog recently. My phone is acting up and I still have yet to get a working camera. Hopefully soon I will be able to remedy the situation and get some nice pictures up here (even better than those that I've posted before just using my phone's camera). But, I don't want the lack of pictures to stop me from sharing the great recipe I tried out yesterday. It was very unique for me, as crepes have always been a Lilly family breakfast tradition. However, I was in the mood for something new and happened upon this recipe while googling summer menus.
Try it out for yourself. It is easiest if you prep and freeze crepes in advance (then this is a VERY quick meal) but it is also possible to prepare crepes and the filling after work in time for dinner.
Summer Vegetable Crêpes (adapted from Eating Well)
What You Need
- 1/3 cup reduced-fat sour cream
- 1/2 cup chopped fresh chives, divided, plus more for garnish
- 3 tablespoons low-fat milk
- 2 teaspoons lemon juice
- 3/4 teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped zucchini
- 1 1/4 cups chopped broccoli
- 1 cup fresh corn kernels, (from 1 large ear)
- 1 cup ricotta cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon freshly ground pepper
- 4 9-inch “ready-to-use” crêpes (I made my own from The Joy of Cooking, see below)
What You Do:
1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. 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.
3. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper.
4. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.
5. Remove from the heat.
6. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
NOTE: Prepare the batter for the crepes below before starting with the filling, then cook the filling and finally cook up the crepes.
Savory Crepe (from the Joy of Cooking)
What You Need:
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup lukewarm water
- 4 large eggs
- 1/4 cup (1/2 stick) butter, melted
- 1/2 teaspoon salt
What You Do:
1. Combine all ingredients in a bowl and mix until smooth.
2. Cover with plastic wrap and let stand for 30 minutes, or refrigerate for up to 2 days.
3. Place a nonstick or seasoned crepe pan over medium heat.
4. Coat the pan with a little unsalted butter.
5. Stir the batter and pour about 2 tablespoons into the pan (you can use a ladle, a measuring cup, or anything else). I also used way more than 2 tablespoons per crepe. While you pour, lift the pan off the heat and tilt and rotate it so that the batter forms an even, very thin layer.
6. Cook until the top is set and the underside is golden.
7. Turn the crepe over, using a spatula or your fingers (fingers work best here, but careful--it's hot) and cook until the second side is lightly browned.
8. Remove the crepe to a plate.
9. Repeat the process with the remainder of the batter.
Use immediately or let cool, wrap airtight and freeze for up to 1 month.