Asparagus Zucchini And Sweet Pepper Crepes With Orange Cream Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add the asparagus, zucchini, and sweet peppers, and sauté until tender.
• STEP 2.In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and orange juice until smooth. Cook until thickened.
• STEP 3.Spread a spoonful of the orange cream sauce onto each crepe. Top with the sautéed vegetables and fold the crepe over. Serve warm.

Cooking Tips

• Make sure to cook the vegetables until they are tender but still slightly crisp.
• If the orange cream sauce is too thick, you can thin it out with a little more milk or orange juice.
• You can make the crepes ahead of time and store them in the refrigerator. Just reheat them before filling and serving.

Storage and Serving

• These crepes are best served warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the crepes in a preheated oven at 350°F for about 10 minutes, or until heated through.