Summer Harvest Dinner Crepes

“While mulling ideas for RSC#12 inspiration hit. These lovely dinner crepes take advantage of the season's best offerings by pairing a vegetable filled creamy crepe filling with two delectable sauces to choose from. The first a creamy pepper sauce with a smoky flavor, the second, a basil cream sauce for those who like less heat but lots of flavor. The recipe easily doubles and you can always prepare both sauces on the side and decide which you prefer. The recipe looks a little involved but actually comes together rather quickly, especially if you are preparing just one sauce.”

Ingredients Nutrition


  1. *Preparation Note* The timing on this dish works best if you have the sauces ready before the filling is done. You can even make the sauces ahead of time and gently reheat them on the stove or in the microwave. Should you find the filling is almost done before your sauces, hold off on the final steps of the crepes (see comment below) until you are closer to serving time.
  2. To prepare the red sauce, place the chile, garlic clove and diced tomato in a sauce pan with the water and coffee and bring to a boil.Reduce to to a simmer and loosely cover for 8-10 minutes until the tomato is mushy and the dried pepper is soft. Scrape the soft flesh from the chile into a bowl discarding the papery skin. Place the remaining contents through a strainer into the same bowl mashing to get the pulp, leaving behind the skins seeds and other solids. You should have about 3/4 to 1 cup of thickish liquid. In the same saucepan, add 2 teaspoons of oil and a tablespoon of whole wheat flour stirring constantly over medium-low heat. Gradually stir in the milk getting out all lumps so you have a very thick white sauce. Stir in the reserved red chile liquid and simmer on low for 5 minutes until the sauce is thickened and the flour is fully cooked. Season with salt and pepper.
  3. To prepare the basil sauce: Stir olive oil and flour into a small saucepan briskly until you get a paste. Stir in the milk slowly making sure you remove all lumps. Add in the garlic powder, nutmeg and basil and let the sauce sit under a very low flame, for 8-10 minutes until thickened. Add cheese and season with salt and pepper. (One of my testers said this would have been visually better if the sauce were pureed with an immersion blender. You decide.).
  4. To prepare the crepe filling: Place oil in a large non-stick skillet over medium heat. Add the leeks, zucchini and corn and cook for 2-3 minutes stirring occasionally. To the same pan, add the peppers and garlic continuing to cook another 3-5 minutes until your vegetables are crisp-tender. (If your sauces are not ready, turn the heat off at this point until they are ready.) Mix in the mascarpone and queso blanco cheeses until melted into the vegetables. Mix the egg white and water together. Add the whites and water into the skillet stirring quickly. Too slow and you will curdle the filling. This is easily repaired by stirring in a little milk.
  5. To assemble the crepes, heat as instructed on your package, place 1/4 of the filling down the center of the crepe and fold in the edges to the center. Spoon sauce on top. If desired, sprinkle a little extra cheese on top.
  6. Serve with a salad and enjoy.

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