Crepes with Summer Vegetables and Baby Swiss

I had an amazing time doing the first cooking demonstration at the Oakwood Farmers’ Market. I love food, cooking and talking to people about food and cooking. The market was the perfect place to meet so many wonderful people and share my love of all things food.

Below you will find the recipes for the crepes I created at the market.  Those who tasted them said they were delicious.  


Savory Crepes with Summer Vegetables
Yields 10
This filling works great for both white flour and buckwheat creaps. Buckwheat crepes are a whole grain crepe with a very earthy flavor to them. I was pleasently supprised how many people at the market preferd the buckwheat to the white flour crepes.
Write a review
198 calories
21 g
87 g
9 g
10 g
4 g
174 g
97 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 198
Calories from Fat 80
% Daily Value *
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 87mg
Sodium 97mg
Total Carbohydrates 21g
Dietary Fiber 2g
Sugars 5g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the filling
  1. 2 tablespoons olive oil
  2. 1 yellow onion, diced
  3. 2 cloves of garlic, minced
  4. 3 ears of sweet corn, kernals cut from the cobb
  5. 1 small zucchini, small diced
  6. 1 bunch Asparagus, cut into small pieces
  7. 1 tablespoon red wine vinegar
  8. 1 tablespoon fresh basil, julienned
  9. salt and black pepper, to taste
  10. 1 cup babby swiss, grated
For the crepes
  1. 1 cup unbleached white flour or 1 cup buckwheat flour
  2. 1 cup whole milk
  3. 4 large eggs
  4. a pinch of salt
For the filling
  1. Heat a large saute pan over medium-high heat.
  2. Add the olive oil to the pan, when the oil is heated add the onions and cook them until they start to turn translucent.
  3. Add the garlic and corn kernels to the pan and cook for 1 minute.
  4. Next, add the zucchini and cook for another minute.
  5. Add the asparagus and cook for an additonal 2 minutes.
  6. Add the vinegar and basil
  7. Season with salt and pepper, taste and adjust the seasoning if needed.
For the crepes
  1. Mix all the ingredients together until the batter is smooth. Let rest for 1/2 hour (8 hours if using buckwheat flour).
  2. Heat crepe pan or non-stick skillet over medium heat.
  3. Rub butter over the service of the pan and wipe off with a paper towel.
  4. Pour 2 oz. of batter into the pan. Swirl the pan or use a crape shovel to spread the batter.
  5. Cook until the batter sets, flip over and cook for an additional 15 seconds.
To assemble
  1. Place about 3 tablespoons of filling on a crepe and top with some grated baby swiss cheese.
  2. Fold the crepe in half and than in half again to form a triangle.
  1. If you want a more hearty crepe add some cooked chicken to the filling.
Optional Sauce
  1. Mix together 1 cup plain greek yogurt, the zest and juice of 1 lemon and a pinch of salt.
OakwoodFarmers' Market