I couldn’t help myself. I had to share another recipe from my cousin Ivan’s tapas dinner. The first recipe got rave reviews and I hope this one does too. Especially considering Ivan slaved away all day cooking for the family. 🙂 I do have to say one thing about these crepes, I’m not a big vegetable eater. Ok, not even that. I hardly eat veggies that aren’t corn, carrots, or found in my made-to-order salad. But I loved these crepes. Really they’re good. Even if you’re not into veggies.

Vegetable Crepes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Ingredients
Crepe Filling:
- 1/2 pound collard greens or Swiss chard
- 4 thin carrots scraped and cut into 2″ lengths
- 1 cup chicken broth
- 3 tablespoons olive oil
- Salt
- 2 medium sweet onions
- 1 clove garlic minced
- 1 tablespoons minced parsley
- 1 1/2 teaspoons fresh thyme or 1/4 teaspoon dried thyme
Sauce:
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/2 teaspoon Dijon-style mustard
- Salt and pepper preferably white pepper
- 1 1/2 cup heavy cream
Instructions
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Make the crepes and set aside. {I didn’t get the crepe recipe from Ivan’s book, but I like AB’s recipe}.
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Bring a large pot of water to a boil. Add the collard greens and carrots; cook for 5 minutes. Drain.
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Return the vegetables to the pot, barley cover with water and the chicken broth. Stir in 1 tablespoon of the oil and 1 teaspoon salt. Bring to a boil, cover, and cook over medium heat for about 10 minutes, or until the greens and carrots are tender.
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Drain the vegetables and reserve the cooking liquid. Return the liquid to the pot and boil down to about 1 1/2 cups. Finely chop the cooled vegetables.
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Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Saute the onions and garlic for one minute, then cover and reduce the heat to medium-low; cook slowly until the onion are tender, about 20 minutes. Add the chopped greens and carrots, the parsley and thyme, saute for a minute. Remove from heat.
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To make the sauce, melt the butter in a skillet, then add 1 1/4 cups reserved broth, white wine, mustard, salt, and pepper. Boil the liquid down by half. Stir in the cream and simmer, uncovered, until the sauce is thickened.
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Mix 1/2 cup of the sauce with the vegetables.
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Place about 1 tablespoon of the vegetable mixture in the center of each crepe and roll up.
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Grease a baking dish and spread with a thin layer of the sauce. Arrange the crepes seam side down and cover with the remaining sauce.
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Bake at 350 degrees F for about 5 minutes, just to heat.
Recipe Notes
Substitute chicken broth for vegetable broth to make vegetarian.