Roasted Vegetable Crepes with Asiago Cream Sauce

What do you do when you’re surrounded by a big pile of lusciously caramelized, completely bursting-with-flavor roasted vegetables? You make a new and exciting dinner of roasted vegetable crepes to shock your loved ones. And then cross your fingers. It also doesn’t hurt to have 911 ready should anyone faint.


It isn’t that I rarely prepare new and exciting dishes for my loves, I merely haven’t prepared savory crepes for dinner since…since…since a very, very, very long time. Roughly 19 years. Okay, maybe 20. Sometime between Hunky Hubby and I moving into our home and my giving birth to our first born beauty.

Although I have no idea what took me so long, these roasted vegetable crepes were worth the wait for Hubby and a pallet awakening for my Beauties who LOVE sweet crepes and now have an appreciation for savory.


Feeling inspired by the trifecta of vegetables that I roasted last night, the big bucket of basil on the deck, and a chunk of Asiago cheese burning a hole in the fridge, it was time to create something uniquely rich and inviting. These roasted vegetable crepes fit the bill topped with Asiago cream sauce and baked to a light golden hue.

Point of clarification: the Asiago sauce isn’t a sauce in the traditional saucy sense. (Cheesy phrasing, I know. Get it? Cheesy? Ha!).  This Asiago cream sauce has more semblance of a topping; a savory, slightly robust frosting. I happened to have aged Asiago in the fridge so the sauce was a bit pungent -in a good way. The pungency perked up the flavor of the roasted vegetables wrapped in a basil crepe.  A mirage of flavors yet they all balanced.


Now let’s talk crepe. The batter for these crepes is prepared in a blender and my tossing in 2 tablespoons of chopped fresh basil leaves resulted in their light green hue.  These crepes can be prepared in advance, which is always helpful, and brought to room temperature before filling. On their own the crepes were delicious and if roasted vegetables is not you filling of choice, go ahead and get creative.   The roasted vegetables of my choice included red bell peppers from my dear ol’ dad, the last Roma tomatoes picked from the vine as well as the last few zucchini of the season. Being an onion lover, I decided to roast a few to add to the mix simply because I believe nearly everything savory tastes better with onion. It’s the Slav in me, what can I say.

If you’re looking for an impressive vegetarian meal, do give these roasted vegetable crepes a try. Just don’t wait as long as I did. 😉

Roasted Vegetable Crepes with Asiago Cream Sauce
  • Basil Crepe ingredients:
  • 1 cup 1% milk
  • 2 eggs
  • 2 tablespoons water
  • ½ cup all-purpose flour, divided
  • ¼ cup whole wheat pastry flour
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon granulated garlic
  • 2 tablespoons fresh basil, chopped (roughly 10 leaves)
  • Roasted vegetables: 2 medium zucchini, 4 large red bell peppers, 3 medium onions and as many roasted tomatoes as you like.
  • Asiago Creme Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup skim milk or 1%
  • 2 tablespoons reduced fat cream cheese
  • 1 cup shredded Asiago cheese (or substitute with Parmesan)
  1. To prepare the crepes, process all ingredients in a blender or food processor until well blended (30-60 seconds). Cover and refrigerate 30 minutes. After refrigerating, stir remaining ¼ cup all-purpose flour into batter or pulse for a few seconds to blend.
  2. Heat a lightly greased 8 inch skillet over medium heat.
  3. Pour ⅓ cup batter into pan and tilt to distribute evenly.Cook 20 seconds, flip and cook another 20 seconds or until set. Repeat with the remaining batter. (Do ahead: place a piece of wax paper or parchment between the crepes and refrigerate up to a day in advance. Bring to room temperature before filling.)
  4. To prepare the Asiago cream sauce, melt butter in a saucepan over medium heat. Stir in flour, mixing well for 30-60 seconds. Gradually add milk, stirring with a wire whisk continually until the mixture is well blended. Cook 8 minutes, stirring constantly, or until mixture is thick and bubbly. Stir in cream cheese until blended. Stir in Asiago, mixing until cheese is melts and the sauce is smooth.
  5. Assembly: spread 1-2 teaspoons of the sauce down the center of a crepe; arrange roasted vegetables on top of the sauce and roll up. Repeat until all crepes are used and place in baking dish, seam side down. Spread remaining sauce over the top of the crepes and bake at 400F for 20 minutes.


Zucchini Pancakes {crispy baked – not fried!}

baked zucchini pancakes recipe

Hooray for my zucchini plants that are still holding on!

I bid farewell to the green beans and tootles to the sweet peas this weekend, but thankfully, two zucchini plants are still gifting me with a few more squash before their harvest draws to a close. Being completely zucchini cake and bread baked out, and having frozen plenty of pasta packets (sauteed zucchini, onions and a few diced tomatoes ready to toss into pasta sauce) and pita packets (filling for zucchini strudel – recipe coming soon), I took the opportunity to have some fun creating.

Yep, you guessed it. The fruit of my frivolous afternoon is this incredibly delicious, healthy recipe for crispy oven-baked zucchini pancakes. Yes, I did use crispy without the word fried and yes siree you can make crispy zucchini pancakes in the oven with one nifty little trick. Preheat an oiled baking sheet at 450 for 6 minutes before dropping on a mound of deliciousness. When the mound hits the pan you’ll hear quite a sizzle, the beginnings of a golden crunchy layer forming.

Man oh man are these good. A delectable savory way to use the last of the bumper crop.


My very first fresh-from-the-oven bite in all its crispy deliciousness had my taste buds doing a happy dance. This is one mighty flavorful zucchini pancake recipe if I dare say so.  Green onion, finely minced red pepper, a hint of garlic and plenty of zucchini that takes on the mirage of flavors and blends in perfect harmony.

Because they are baked and not fried, my arteries thanked me. Because I’m still considered the resident Salt Police these zucchini pancakes are low in sodium, allowing for a dollop of topping if the mood hits you.  A smidgen of light sour cream, a dab of Greek yogurt, or maybe a spoonful of marinara.


My pallet looks for a blend of texture and taste, but that’s just me. You may prefer these zucchini pancakes plain and simple, savoring the fusion of flavor as my Honey did. He’s all about enjoying food in its own delectable state of simplicity.

plateful of zucchini pancakes

After 23 years of marriage maybe I should give that a whirl? Nah. I’ve got to keep things exciting.  🙂


Zucchini Pancakes {crispy baked - not fried!}
Serves: 8
  • 4 cups shredded zucchini with as much moisture squeezed out as possible
  • 4 green onions, chopped (roughly ⅓ cup)
  • ⅓ cup shredded Parmesan
  • ½ teaspoon granulated garlic
  • ½ teaspoon black pepper
  • 1 large egg + 1 egg white, lightly beaten
  • ½ medium sized red bell pepper, minced
  • ½ cup breadcrumbs
  • handful of fresh basil, chopped (roughly 2 tablespoons)
  • 1 tablespoon canola oil
  1. Preheat oven to 450.
  2. Spread the tablespoon of oil evenly over a large baking sheet and place in oven for 6 minutes.
  3. During this time, gently mix all ingredients together. (If the pancake mixture sits, the zucchini will begin to release its moisture and will get runny.)
  4. Carefully remove hot baking sheet from oven.
  5. Using ⅓ cup measure, drop zucchini pancake mixture onto hot pan.
  6. Bake 10 minutes. Turn zucchini pancakes over and bake for an additional 12 minutes.





Zucchini feta bread with caramelized onion

Oh, the places your taste buds will go after one bite of this zucchini feta bread. (Can you tell school is around the corner and I’m beginning to feel nostalgic?)

zucchini feta bread slice

Right about now kitchens counters across the country are piled with mountains of zucchini and summer squash. A blessed bumper crop that turns people into zucchini bread baking machines. Fill the freezer now and enjoy a taste of summer in the dead of winter.

Summer may be winding down but my zucchini and yellow squash plants have missed the memo. I guess they’re late bloomers this year (pardon the pun), but so is my sweet corn. I won’t even mention the jalapeno plants that little bunny foo foo’s feasted on when a particular hunky hubby left the garden gate open one night. But I digress.

The plethora of flowers still adorning my zucchini and squash plants are a sure sign that I’ll have plenty of opportunity to fill the freezer with sweet bread, so tonight I decided to skip the sweet and go for the savory. Score one for this mama! Being ever mindful of sodium, there’s a scant quarter-cup of feta cheese that can easily be adjusted to personal taste or omitted entirely. The caramelized onion, however, is a must have and well worth the effort.

zucchini bread with feta and caramelized onion

Zucchini feta bread is a delicious side dish, which is how my family enjoyed it this evening, but would also make a unique appetizer served in small wedges or slices if baked in a square pan. I bet it would be even better paired with a fruity red wine. Note to self.

As always, twist and turn this recipe and make it your own — and be sure to tell me how it turns out!

Zucchini feta bread with caramalized onion
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ medium onion, chopped
  • 2 green onions, chopped
  • 1 Tablespoon butter or margarine
  • ½ Cup whole wheat pastry flour
  • ½ Cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 Tablespoon vegetable shortening
  • 1 Cup thinly sliced zucchini or yellow squash
  • ¼ Cup crumbled feta cheese
  • 2 whole eggs + 2 egg whites, beaten
  • ½ teaspoon ground black pepper
  • ¾ teaspoon dried thyme
  • 1 teaspoon garlic powder
  1. Sautee chopped onions in a tablespoon of melted butter or margarine over medium heat until golden brown.Cool completely.
  2. In a medium bowl, mix flours and baking powder together and cut the vegetable shortening into the mix using a pastry knife or two knives.
  3. Add remaining ingredients and stir together by hand. Be careful not to over mix.
  4. Bake at 350 degrees in a greased 9 inch square pan or pie plate for 30 minutes.



Homemade Veggie Pizza with Whole Wheat Crust

veggie pizza

Homemade veggie pizza is a soothing antidote to  trivial things that seem monumental at the time. Take for example this past week – seven days of unrelenting rain, a surprise $500 car repair bill, and a teen seriously stressing over the upcoming ACT. By the time Friday rolled around I knew exactly what to make for dinner.

Sure, there are a gazillion recipes for homemade pizza but trust me, this homemade veggie pizza recipe has been perfected. It’s a guilt-free homemade veggie pizza.  A “won’t cost you additional treadmill time” kind of homemade pizza that my thighs greatly appreciate. Yours might too. To boot, this homemade pizza dough can be adapted to a variety of toppings if veggie pizza isn’t your thing and  adapted to a variety of uses.

homemade veggie pizza crust

A perfect base for a mountain of veggies, this homemade pizza crust is made using a combination of white and wheat flours – a blend that gets a nod of approval from my three resident food critics. The key to getting a crispy crust on the bottom while maintaining a bit of chewiness is to preheat the oven to 425F with the stone in the oven. Once the oven reaches full temperature, keep the stone right where it is until you’re ready to top it with your favorite sauce and veggies. (The stone will be hot so be very careful when transferring the dough to the stone.)

Our family favorite veggie pizza includes fresh baby spinach, artichokes, red pepper, zucchini, onion, mushrooms and…black olives. Yes, I know, black olives are an oxymoron coming from the chief salt police, but sometimes you gotta live a little. (Rinsing and draining artichokes and olives will also reduce the sodium level a bit.)

Homemade Veggie Pizza with Whole Wheat Crust
Prep time: 
Cook time: 
Total time: 
Serves: 8
Delicious homemade pizza crust using a blend of white and wheat flour. Crispy bottom, slightly chewy crust - a great base to pile on the toppings!
  • 1 C warm water (at most 115F)
  • 1 package yeast (1/4 oz/7g)
  • 1 Tablespoon sugar
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1½ Cups all-purpose unbleached flour*
  • 1 Cup whole wheat flour*
  • *This combination can be adjusted to 1¾ C white and ¾ C wheat and vice versa
  1. Preheat oven to 425 F with baking stone placed inside.
  2. Next, begin making the pizza dough by dissolving the package of yeast and sugar in warm water, stirring until both are dissolved completely.
  3. Pour mixture into mixing bowl.
  4. Add olive oil and salt and stir to combine.
  5. Add flours and stir until well blended.
  6. Let dough rest for 10 minutes.
  7. Sprinkle work surface with cornmeal or flour and roll dough to desired shape and thickness.
  8. Remove heated baking stone from oven; transfer the dough onto the rolling pin and then carefully transfer to the dough to the hot stone. Be careful!
  9. (With slightly oiled fingers, pat the dough onto the stone if necessary.)
  10. Top with your favorite pizza toppings.
  11. Bake 15-20 minutes.
  12. Homemade veggie pizza toppings:
  13. In place of red sauce, spread 1 heaping tablespoon of pesto on dough and top with shredded mozzarella cheese (dairy or your favorite vegan variety).
  14. Next, spread 1 can of rinsed, drained and diced artichoke hearts, and then top with:
  15. baby spinach
  16. sliced mushrooms
  17. sliced onion
  18. sliced red pepper
  19. thinly sliced zucchini
  20. At the end, sprinkle dried oregano to taste.

I’m a full disclosure kind of gal and want to give accolades to the fine folks at Allrecipes for a crust that got me tinkering. Thank you!