Crepes with Summer Vegetables and Herb Sauce - alive magazine
This highly flavourful crepe works well with any number of seasonal vegetables. Batter 1 cup (250 mL) whole wheat pastry flour 1 cup (250 mL) low-fat milk or…
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Ingredients
- eggs
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) cilantro
- 1/2 cup (125 mL) fresh mint
- 1 clove garlic
- 1/3 cup (80 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) red wine vinegar
- 2 tsp (10 mL) extra-virgin olive oil
- 1 medium zucchini, diced
- 1 large red bell pepper, sliced thinly
- 1 cup (250 mL) corn kernels (about 1 large ear)
- Salt
- pepper
- 4 cups (1 L) baby spinach
- 1/2 cup (125 mL) reduced-fat mozzarella cheese, grated
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