Crepes with Summer Vegetables and Herb Sauce
This highly flavourful crepe works well with any number of seasonal vegetables.
Batter
1 cup (250 mL) whole wheat pastry flour
1 cup (250 mL) low-fat milk or unflavoured milk alternative
1/2 cup (125 mL) water
2 large free-range eggs
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
Sauce
1 cup (250 mL) cilantro
1/2 cup (125 mL) fresh mint
1 clove garlic
1/3 cup (80 mL) extra-virgin olive oil
1 Tbsp (15 mL) red wine vinegar
Filling
2 tsp (10 mL) extra-virgin olive oil
1 medium zucchini, diced
1 large red bell pepper, sliced thinly
1 cup (250 mL) corn kernels (about 1 large ear)
Salt and pepper, to taste
4 cups (1 L) baby spinach
1/2 cup (125 mL) reduced-fat mozzarella cheese, grated
Blend together batter ingredients with whisk or in blender until smooth. Cover and refrigerate for at least 1 hour.
In food processor, mince cilantro, mint, and garlic. With machine running, pour oil and vinegar in the top tube and process until well combined. Set aside.
Prepare crepes according to basic crepe instructions. Keep warm in the oven at 200 F (93 C).
In skillet, heat 2 tsp (10 mL) oil over medium heat. Cook zucchini, bell pepper, corn, salt, and pepper until vegetables have softened, about 5 minutes. Stir in spinach and cook an additional 1 minute, or until wilted.
Place vegetables on crepes, top with cheese, and roll. Garnish each rolled crepe with herb sauce.
Makes 8 crepes.
Each crepe contains: 204 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 242 mg sodium
source: "Sweet & Savoury Crepes", alive #345, July 2011
Crepes with Summer Vegetables and Herb Sauce
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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