Summer Garden Crepes
Embrace the vibrant flavors of the season with these delightful Summer Garden Crepes, a light and refreshing dish perfect for warm-weather dining. Featuring thin, melt-in-your-mouth crepes enveloping a medley of garden-fresh zucchini, cherry tomatoes, red bell pepper, and tender baby spinach, this recipe is a celebration of summer's best produce. Sautéed with garlic and a hint of fresh dill, the vegetables are perfectly complemented by creamy crumbled goat cheese and a zesty herb drizzle made with olive oil, parsley, and lemon juice. Easy to prepare in under 40 minutes and ideal for brunch, lunch, or a light dinner, these savory crepes are as versatile as they are irresistible. Whether served warm or at room temperature, they're a surefire way to brighten up your table with a healthy, flavorful twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 pieces large eggs
- 2 tablespoons unsalted butter (melted)
- 0.25 teaspoon salt
- 1 medium zucchini (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 0.5 piece red bell pepper (thinly sliced)
- 1 cup baby spinach
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 2 tablespoons fresh dill (chopped)
- 4 ounces goat cheese (crumbled)
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (for herb drizzle)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon lemon juice
Instructions
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth and no lumps remain. Set aside to rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour 1/4 cup of the crepe batter into the pan, swirling to create a thin, even layer. Cook for 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the zucchini, cherry tomatoes, red bell pepper, and spinach to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Stir in 1 tablespoon of fresh dill and the black pepper. Remove from heat.
To assemble, place 2-3 tablespoons of the vegetable mixture onto one half of a crepe. Sprinkle with crumbled goat cheese, then fold the crepe in half and then into quarters. Repeat with the remaining crepes.
For the herb drizzle, whisk together 2 tablespoons of olive oil, 1 tablespoon of chopped parsley, 1 tablespoon of dill, and 1 teaspoon of lemon juice in a small bowl.
Drizzle the herb oil over the prepared crepes before serving. Optionally, garnish with additional fresh dill or parsley.
Serve warm or at room temperature. Enjoy your light and refreshing Summer Garden Crepes!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 15.8 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 385 mg | 30% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
