Crepes with Vegetables and Goat Cheese
Use our recipe for Simple Crepes to create these warm and tender crepes filled with roasted vegetables and goat cheese. Serve them for brunch, lunch, or dinner.
- Yield: Makes 4
Source: Everyday Food, January/February 2011
- 4 Simple Crepes
- 8 tablespoons crumbled goat cheese
- 2 cups roasted vegetables, such as bell pepper, eggplant, mushroom, and onion
- Coarse salt and ground pepper
Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 tablespoons goat cheese and 1/2 cup roasted vegetables down the center of each crepe. Season with salt and pepper. Fold edges over filling. Bake until cheese softens and filling is warm, 5 minutes.