Garden Vegetable Crepes

Garden Vegetable Crepes

Crepes, if you
haven’t heard of them before, are a thin, pancake-like vessel that are used to
hold sweetand savory ingredients. The batter and crepe itself is much
thinner than a pancake, and more delicate. However, they are the perfect vessel
for all types of flavors!

Many people are
intimated by crepes. Don’t be! If you have made a pancake (or even if you
haven’t) you can make a crepe. Trust me. I havea few other crepe recipes on my blog, but this one is perfect for
summer! The light crepe is stuffed with delicate baby spinach, tender summer
squash, and meaty mushrooms. Then, it is topped of with creamy, tangy goat
cheese and slightly peppery parsley. Chives add a finishing touch of onion
flavor to a perfectly balanced, satisfying, and seasonal crepe.

So go outside,
breathe in the fresh summer air, and enjoy a delectable crepe! Not only is it
good, but it is good for you!

Garden Vegetable

Serves 4        Serving Size: 2 Stuffed Crepes      Calories/Serving: 241


  • Basic Savory Crepe Batter
  • 1 large summer
    squash (such as zucchini, yellow, or Mexican grey)
  • 2c. sliced
  • 1/4tsp salt
  • 1/4tsp garlic
  • 2c. baby spinach, roughly chopped
  • 4oz goat cheese
  • 1/4c. finely chopped parsley
  • 1/4c. thinly sliced chives


  1. Heat up a
    nonstick pan over medium-high heat. Spray with cooking spray, and then gently
    wipe the pan with a paper towel so the spray is evenly covering all of it.
  2. Using a ladle,
    pour 3tbl of batter onto the center of the pan.
  3. Holding onto the
    handle of the pan, remove it from the heat and swirl the pan so the batter
    coats the bottom of the pan. You want to make the coating as thin as possible.
  4. The batter will
    quickly (about 1 min or less) dry and loose its shine. It’s time to turn the
    crepe over. Use a non-metal spatula to loosen the crepe from the pan. Use the
    spatula to flip over the crepe. It’s perfectly acceptable to use your fingers
    if necessary.
  5. Continue cooking
    the crepe until it is done. You will know because the sides will start to rise
    up very slightly, and it will no longer look “gummy” or
    “watery”. After the crepe has finished cooking, gently slide it out
    onto a plate. If you like, you can stack the crepes in an ovenproof dish and
    keep them warm in the oven set at 195 degrees. 
  6. Meanwhile, heat a
    large pan coated with cooking spray over medium heat. Chop up the squash so
    that it is the same size as the mushrooms, and put both into the pan. Cook,
    stirring occasionally, until tender. Sprinkle with salt and garlic powder, and
    turn off the heat. Put the spinach into the pan, letting the residual heat wilt
    it slightly.
  7. To serve, place
    1/8th of the vegetable mixture into the middle of each crepe in a
    straight line. Gently fold the sides into the middle so that the crepe becomes
    like a wrap. Place 2 crepes on each of four plates, and crumble 1oz of the goat
    cheese onto the top of each plate. Sprinkle each plate with 1tbl chives and
    1tbl parsley. Serve hot. Yum!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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