Vegetable Crepe with Mint Sauce

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Crepes aren’t just for dessert! Here is the crepe filled with cheese, zucchini, red bell pepper and corn kernels and topped with mint sauce. This highly flavorful crepe works well with any number of seasonal vegetables.



Crepes with Cheese, Vegetables like spinach, zucchini with Mint Sauce
Serves 8
This highly flavourful crepe works well with any number of seasonal vegetables.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. Batter
  2. 1 cup (250 mL) whole wheat pastry flour
  3. 1 cup (250 mL) low-fat milk or unflavoured milk alternative
  4. 1/2 cup (125 mL) water
  5. 2 Tbsp (30 mL) extra-virgin olive oil
  6. 1/2 tsp (2 mL) salt
  7. Sauce
  8. 1 cup (250 mL) cilantro
  9. 1/2 cup (125 mL) fresh mint
  10. 1 clove garlic
  11. 1/3 cup (80 mL) extra-virgin olive oil
  12. 1 Tbsp (15 mL) red wine vinegar
  13. Filling
  14. 2 tsp (10 mL) extra-virgin olive oil
  15. 1 medium zucchini, diced
  16. 1 large red bell pepper, sliced thinly
  17. 1 cup (250 mL) corn kernels (about 1 large ear)
  18. Salt and pepper, to taste
  19. 4 cups (1 L) baby spinach
  20. 1/2 cup (125 mL) reduced-fat mozzarella cheese, grated
  1. Blend together batter ingredients with whisk or in blender until smooth. Cover and refrigerate for at least 1 hour. Prepare crepes according to basic crepe instructions. Keep warm.
  2. 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.
  3. In a pan, heat 2 tsp oil over medium heat. Cook zucchini, bell pepper, corn, salt, and pepper until vegetables have softened, about five minutes. Stir in spinach and cook an additional one minute.
  4. Place vegetables on crepes, top with cheese, and roll. Garnish each rolled crepe with herb sauce.
  1. Nutrition per Crepe
  2. Calories - 204
  3. Protein - 8 gms
  4. Carbohydrates - 21 g

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