Grilled Vegetable & Cabot Cheddar Crepes

Name: Grilled Vegetable & Cabot Cheddar Crepes
Yield: 12
Ingredients: 1 yellow summer squash; 1 zucchini; 1 red bell pepper; 1 green bell pepper; 1 portobello mushroom; 1 Vidalia onion; 1 tablespoon olive oil; Salt and ground black pepper to taste; 1 cup milk; 2 large eggs; 1 ½ tablespoons canola oil, plus more to cook crepes; 1 teaspoon favorite BBQ dry rub; 1 teaspoon sugar; ¾ cup King Arthur Unbleached All-Purpose Flour; 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups); 1 cup barbecue sauce

Servings

12 appetizer or 6 main course servings

Aside from being delicious, crepes are truly multipurpose—you can serve them as a savory dish, a snack, or even a dessert. Our cheddar crepes recipe makes a perfect main course for lunch or dinner, as it features plenty of fresh vegetables and tangy cheddar cheese. The recipe makes six main course servings, or 12 appetizer servings. It also pairs wonderfully with a wide assortment of sauces and dry rubs, including BBQ! If you have a family member or friend who might be interested in trying this recipe, then please make sure to share it on Facebook, Pinterest, Twitter or Instagram.

There’s nothing quite like fresh vegetable crepes! One of the best things about crepes is that they’re extremely easy to make. It might take you some time to make the actual crepe, but once you’ve got that process down, it shouldn’t take more than 15 minutes to prepare this dish. You’ll need summer squash, zucchini, red bell pepper, green bell pepper, mushrooms, an onion, olive oil, milk, eggs, sugar, flour, BBQ dry rub, and barbecue sauce. The directions below highlight everything you need to know about making the dish, but just remember that when you’re making the actual crepe, you should only cook them for 30 seconds on each side. Good luck!

Can’t get enough crepes? Then give our prosciutto and pine nut crepes a try. The prosciutto adds a nice dash of flavor that’s incredibly addictive. Cabot is a cooperative of over 800 farm families. We produce some of the most popular cheeses—especially cheddar cheeses—in the nation. We hope you enjoy our cheddar crepes, but we’d love to hear your thoughts about them. After trying the recipe, please rate and review it. Your feedback is greatly appreciated.

Ingredients

Vegetables:

1 yellow summer squash
1 zucchini
1 red bell pepper
1 green bell pepper
1 portobello mushroom
1 Vidalia onion
1 tablespoon olive oil
Salt and ground black pepper to taste

Crepes:

1 cup milk
2 large eggs
1 ½ tablespoons canola oil, plus more to cook crepes
1 teaspoon favorite BBQ dry rub
1 teaspoon sugar
¾ cup King Arthur Unbleached All-Purpose Flour
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
1 cup barbecue sauce

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Directions

To Make Vegetables:

PREHEAT grill.
SLICE summer squash and zucchini lengthwise into ¼-inch-thick slices.
REMOVE stems from peppers and cut off tops and bottoms; cut lengthwise into quarters, removing seeds and veins.
CLEAN mushroom, leaving whole. Peel onion and cut into ½-inch-thick slices.
PLACE all vegetables in bowl; drizzle with oil and toss gently to coat. Season with salt and pepper and toss again.
GRILL vegetables for 10 to 15 minutes, turning two or three times, or until tender with slightly charred grill marks.
REMOVE from grill and coarsely chop. Cover and set aside.

To Make and Assemble Crepes:

COMBINE milk, eggs, canola oil, dry rub and sugar in medium bowl; whisk together well. Slowly whisk in flour, a little at a time, and continue whisking just until there are no lumps (don’t over-mix).
OIL crepe pan or skillet lightly (4-inch for appetizer crepes or 8-inch for dinner crepes); wipe out gently with paper towel so pan is coated but no visible oil remains.
PLACE pan over medium heat until hot; add about 1 tablespoon of batter to 4-inch pan or 2 tablespoons to 8-inch pan. Working quickly, tilt pan, using back of tablespoon to guide batter so it coats entire bottom of pan and is as thin as possible.
FLIP crepe over with thin spatula after about 30 seconds when edges begin to brown and batter begins to set (silicone high-heat spatula works best). Let crepe cook on second side for a few seconds, then transfer to platter to cool.
ADJUST heat if crepes are browning too slowly or quickly. Continue making crepes until batter is all used, making sure they don’t touch while cooling. Stack crepes, cover tightly and refrigerate.
PREHEAT oven to 350°F when ready to serve. Divide vegetables evenly among crepes, placing them toward near edge of crepe. Sprinkle cheese over vegetables. Roll crepe into cylinder up around filling and place on baking sheet.
PLACE in oven until heated through and cheese just starts to melt, about 5 minutes. Serve drizzled lightly with barbecue sauce.