Best 4 Summer Garden Crepes Recipes

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Indulge in a culinary journey with our delightful Summer Garden Crepes, an explosion of flavors that will transport you to a vibrant garden. These crepes are not just ordinary pancakes; they are delicate masterpieces filled with the essence of summer. From the classic savory Ham and Cheese Crepes to the tantalizing Ratatouille Crepes bursting with Provencal vegetables, each recipe promises a unique gustatory experience. For a sweet treat, embark on a tropical adventure with our Pineapple Coconut Crepes or satisfy your cravings with the indulgent Nutella and Banana Crepes. And let's not forget the vegetarians, as we have a dedicated recipe for Spinach and Mushroom Crepes that will leave you feeling satisfied and nourished. Ready your taste buds for a garden-to-table extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER VEGETABLE CREPES



Summer Vegetable Crepes image

Crêpes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it--without it, the crêpes are tricky to roll. Serve with: A tossed salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Crepe Recipes

Time 30m

Number Of Ingredients 13

⅓ cup reduced-fat sour cream
½ cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 ¼ cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon freshly ground pepper
4 9-inch "ready-to-use" cr˻pes, (see Tip)

Steps:

  • Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
  • 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 ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
  • To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 24.6 g, Cholesterol 46.2 mg, Fat 17 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8 g, Sodium 687 mg, Sugar 9.2 g

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • 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 high 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. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

SUMMER GARDEN CREPES



Summer Garden Crepes image

Simple-to-make crepes makes excellent use of fresh-from-the-garden chives and scallions. Delicious served with yogurt of low-fat sour cream topped with additional chives for a low-cal lunch or with stir-fried shrimp and vegetables for lunch or dinner. Recipe originally printed in Garden Design (May 2003).

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 10

3 eggs
2 tablespoons peanut oil
1 cup water
1/2 teaspoon salt
1 cup flour
1 bunch scallion, including at least one inch of greens
1/4 cup chives (finely snipped or left long)
chive blossoms, if available (optional)
1/4 cup sesame seeds
corn oil (for cooking) or vegetable oil (for cooking)

Steps:

  • Mix first five ingredients together (eggs-salt) in blender.
  • Add flour and blend again for 10 seconds.
  • Scrape down blender and blend again.
  • Pour into bowl and set aside.
  • Chop scallions and chives.
  • Separate chive blossoms if using.
  • Heat up small skillet and toast sesame seeds until cooked to desired color.
  • Set aside.
  • Heat corn oil in 9-inch skillet (or crepe pan).
  • Spead the oil around using a paper towel to make sure it coats bottom well.
  • When pan is hot (test with drops of water--if they sizzle it is hot) pour in 1/3 cup batter and swirl it around to coat bottom of pan.
  • Sprinkle with scallions, chives, chive blossoms and sesame seeds.
  • Cook crepe until golden on bottom, loosen with knife and flip over to cook other side (30 seconds).
  • Put cooked crepe on plate, covering crepe (s) with towel while cooking remainder of crepes, stacking them on top of each other as they finish cooking.

Nutrition Facts : Calories 295.4, Fat 15.4, SaturatedFat 3, Cholesterol 158.6, Sodium 353.3, Carbohydrate 29.7, Fiber 3.1, Sugar 1.5, Protein 10.5

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14

4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

Steps:

  • In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Choose the right pan: Use a non-stick pan or a well-seasoned cast iron skillet. Make sure the pan is hot before adding the batter.
  • Use a thin layer of batter: Pour a thin layer of batter into the pan, tilting the pan to spread it evenly. The crepe should be thin enough to see through.
  • Cook for a short time: Cook the crepe for only a minute or two on each side, until it is golden brown and slightly crispy.
  • Flip the crepe carefully: Use a spatula to gently flip the crepe. Be careful not to tear the crepe.
  • Keep the crepes warm: Place the cooked crepes on a plate and cover them with a tea towel to keep them warm while you cook the remaining crepes.

Conclusion:

Summer garden crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings and toppings to choose from, there are endless possibilities for creating a unique and satisfying crepe. Whether you are looking for a light and refreshing meal or a hearty and satisfying feast, summer garden crepes are sure to please everyone at your table. Enjoy!

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