Thursday, September 27, 2012

Savory Veggie Crêpes

Since the hubby and I aren't spending money this September, we've been missing one of our favorite restaurants which is a Crêperie, so we decided to make our own crêpes!  There are three steps (or two if you prefer, I'll get to that later!) to make these wonderful crêpes. There's a printable recipe card at the bottom of the post!

The first step is to make the crêpes! could buy them and turn this meal into two steps instead of three.  We enjoy making them because it's easy and quick.  My hubby made them on his lunch break so that they'd be ready to go dinner time.

Crêpe ingredients:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
Crêpe Instructions:
  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. They come out looking like pancakes! Serve hot.

The next step is to make the topping for the crêpes.

Crêpe Topping Ingredients:
  • 1/3 Cup Sour Cream
  • 1/4 Chives
  • 3 Tablespoons of Milk
  • 2 Teaspoons of Lemon Juice
  • 1/4 Teaspoon of Salt
  • Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
The last step is to make the crêpe filling then assemble the crêpes.

  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 chopped zucchini
  • Canned green beans
  • 1 cup corn kernels
  • 1 cup cottage cheese
  • 1/2 cup shredded Colby & Monterey Jack cheese
  • 1/4 Cup of Chives
  • 1/4 teaspoon freshly ground pepper
  • 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 cottage cheese, Colby & Monterey Jack, chives, salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

  • To roll crêpes, place one on a plate then spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. 

  • 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.

Enjoy!  This amazing recipe that can be modified depending on your taste in cheeses and vegetables.

Click on the Recipe card in order to print it out from my Google Documents page.

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