Summer Vegetable Crepes Recipe

Recipe By EatingWell

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.

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Ingredients For Summer Vegetable Crepes Recipe

Nutrition
value
224
calories per serving
13 g Fat10 g Protein15 g Carbs6 g FiberOther

Current Totals

  • 13 g Fat
  • 10 g Protein
  • 15 g Carbs
  • 6 g Fiber

MacroNutrients

  • Carbs
    15 g
  • Protein
    10 g
  • Fiber
    6 g

Fats

  • Fat
    13 g

Vitamins & Minerals

  • Calcium
    273 mg
  • Iron
    2 mg
  • Vitamin A
    90 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    82 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    21 mg
  • Vitamin E
    4 mg
  • Copper
    0 mcg
  • Magnesium
    43 mg
  • Manganese
    0 mg
  • Phosphorus
    178 mg
  • Selenium
    10 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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