Maeve With Love: Veggie Crepes

With the end of the semester coming up on the horizon and the warm weather finally starting to set in, I’ve been craving veggies but have had little time to cook them. This quick and tasty meal was adapted from a recipe from an old issue of Eating Well Magazine to fit the limited contents of my fridge.

For crepes:

• 2 c. milk

• 2 eggs

• 2 tsp. butter

• 1 1/2 c. flour

• 1 tsp. baking powder

• 1/2 tsp. salt

For sauce:

• 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

For veggie filling:

• 1 tablespoon extra-virgin olive oil

• 2 cups chopped zucchini

• 1 1/4 cups chopped green beans

• 1/2 bag of frozen peas, corn and carrots

• 1/2 cup shredded Monterey Jack cheese

• 1/4 teaspoon freshly ground pepper


Crepes: Blend milk, eggs, butter, flour, salt and baking powder to form batter. Spray skillet with Pam or wipe oil around pan with napkin and heat. Pour 1/4 cup batter into skillet; turn and lift pan to spread thin and brown. Turn crepe with lifter and brown other side, then remove finished crepe. Set crepes aside.

Sauce: Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Filling: Heat oil in a large nonstick skillet over medium-high heat. Add garlic, zucchini, asparagus, peas, corn and carrots and cook, stirring, until contents begin to brown (about six to eight minutes).  Switch to low heat and add cheese, salt and pepper to taste. Cook, stirring gently, until the cheese is melted, one to two minutes. Remove from the heat.

To roll crêpes, place one on a piece of parchment or wax paper. 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 two tablespoons of the reserved sauce and more chives, if desired.  Enjoy!