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Fresh Vegetable Crepes

Serves 8-10 (two crepes per serving)


Parmesan Crisp Cookies 2 cups Shredded Parmesan
Fresh Vegetables
6 Zucchini, 6 Summer Squash, 6 Sweet Red Peppers plus
3 Asparagus Spears per serving
Parmesan Béchamel Sauce
1 stick butter
1 cup All Purpose flour - 4 cups half n half cream
2 Tbs Ground Nutmeg
1 cup Grated Parmesan

Crepe Batter

2 ½ cups Half & Half
5 eggs
2 cups cold water
4 cups malted flour (Carbon Brand)
2 sticks melted butter


Parmesan Cookie Crisp – place 4 Tbs shredded Parmesan on a hot griddle – flatten into small, flat round – when golden brown on underside, flip to other side – remove when both sides golden – place on paper towel until serving time – repeat to create one per serving

Fresh Vegetables: Large chop all vegetables – asparagus stay whole– roast with olive oil and salt in 400’ oven until lightly golden – about 20-30 minutes – keep warm

Béchamel Sauce: Melt 1 stick of butter in saucepan – when golden brown, add 1 cup All Purpose flour - whisk to make a classic roux – simmer for 5 minutes – add 4 cups of half n half cream and whisk on low heat until desired thickness and smooth – add 2 Tbs of nutmeg and 1 cup of grated Parmesan – whisk until blended – if too thick before serving, adjust with more whole cream.

Crepe Batter: Whisk eggs until frothy. Add water and half & half - whisk to combine. Add malted flour and melted butter - whisk gently to combine. With a 1/3 cup dry measure, ladle crepe batter onto hot griddle (400’). When bubbles form on top, flip and cook on other side. Stack crepes in a deep lidded pot on stovetop – this keeps them hot and soft.


Place two crepes on each serving plate – spoon serving of roasted vegetables on each crepe with three roasted asparagus spears protruding out one end
Roll up each crepe filled with vegetables - seam side down on plate
Spoon hot Parmesan Béchamel Sauce over crepes
Place Parmesan Cookie Crisp upright between crepes
Garnish with Fresh Herb – sprig of sage, basil, rosemary or parsley