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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Drizzle the herb oil over the prepared crepes before serving. Optionally, garnish with additional fresh dill or parsley.

Step 8

Serve warm or at room temperature. Enjoy your light and refreshing Summer Garden Crepes!

Nutrition Facts

Serving size	(538.1g)

Amount per serving	% Daily Value*
Calories	659.1

Total Fat 56.6g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 394.0mg	0%
Sodium 245.1mg	0%
Total Carbohydrate 19.8g	0%
Dietary Fiber 1.9g	0%
Total Sugars 15.8g
Protein 21.6g	0%

Vitamin D 187.4IU	0%
Calcium 385.0mg	0%
Iron 2.8mg	0%
Potassium 907.8mg	0%

*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.

Source of Calories

Fat: 75.5%

Protein: 12.8%

Carbs: 11.7%