Summer Harvest Dinner Crepes
Savor the flavors of the season with these delightful Summer Harvest Dinner Crepes, a vibrant dish bursting with fresh garden vegetables and creamy cheeses. Perfect for a light yet satisfying meal, these tender homemade crepes are filled with a colorful medley of sautéed zucchini, yellow squash, cherry tomatoes, and wilted baby spinach, all gently seasoned with garlic and fresh basil. A luscious ricotta and parmesan mixture adds a creamy, savory touch that perfectly complements the veggies. Garnished with bright parsley and a sprinkle of parmesan, these crepes are as beautiful as they are delicious. Ready in under an hour, this recipe is perfect for showcasing summer's bounty and impressing dinner guests with its elegant presentation. Ideal for vegetarian dining, these crepes are a celebration of freshness and flavor!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 0.25 teaspoon salt
- 1 medium zucchini (thinly sliced)
- 1 medium yellow squash (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
- 1 cup ricotta cheese
- 0.25 cup parmesan cheese (grated)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons fresh parsley (chopped, for garnish)
- black pepper (to taste)
Instructions
In a medium-sized mixing bowl, whisk together the all-purpose flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for at least 15 minutes.
Heat a non-stick 10-inch skillet over medium heat. Lightly grease it with a small amount of butter or oil.
Pour 1/4 cup of the crepe batter into the skillet, tilting to coat the bottom evenly. Cook for about 1-2 minutes on one side until the edges lift slightly, then flip and cook for another 30 seconds. Repeat until all the batter is used (makes 6-8 crepes).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini, yellow squash, and cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the baby spinach and cook for an additional 2 minutes until wilted. Remove the skillet from heat. Season with black pepper.
In a small bowl, mix the ricotta cheese and parmesan cheese together until combined. Add the chopped fresh basil and stir well.
Lay a crepe flat on a plate. Spread 2-3 tablespoons of the ricotta mixture down the center of the crepe. Top with a spoonful of the cooked vegetable mixture.
Fold the crepe over into a roll or fold it into quarters, forming a triangle. Repeat with the remaining crepes and filling.
Garnish the crepes with chopped fresh parsley and additional parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.9 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1095 mg | 84% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1289 mg | 27% | |
*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.
