These Roasted Veggie Crepe Stacks with Creamy Goat Cheese Sauce make for an easy weeknight dinner using store- bought crepes! You could easily add chicken for something more hearty or leave as-is for a wonderful vegetarian meal.
Veggie Crepe Stacks with eggplant, summer squash, zucchini, shiitake mushrooms, and goat cheese are a tasty combination of thinly sliced and sautéed vegetables, complemented with creamy goat cheese, all nestled between layers of delicate crepes, creating a blend of flavors and textures that make for a satisfying and easy easy weeknight dinner.
Doesn’t that look delish? It turned out even better than I’d hoped for how simple it was to make.
I had picked up a box of Belgian crepes at Costco the week before so I thought I’d whip up something quick with them. I don’t cook with crepes often but I love their versatility and they make for a quick weeknight dinner.
We went vegetarian since all I had were a drawer full of veggies. I had eggplant, zucchini, shitake mushrooms, baby bell peppers and shallots. I diced them all into very small pieces since I wanted them to cook quickly.
How to Make Veggie Crepe Stacks
I tossed them in a small amount of olive oil – just enough to barely coat – and seasoned with kosher salt and freshly ground black pepper. Spread them in thin layers on two separate baking sheets and roasted them at 500F for 10 minutes.
Meanwhile, I melted a 5 oz log of goat cheese with 1/2 cup of heavy cream in a saucepan.
When the vegetables were done I simply layered them with the crepes on a large baking sheet and heated the crepes and veggies together for about 10 minutes at 350F. Topped with the goat cheese sauce and some of the veggies. To complete our meal I heated some leftover soup which went nicely with it.
You could also just serve these crepes stuffed with the vegetables and folded with the goat cheese drizzled over the top. But I like the layered look for something different.
These would also be really great with some diced chicken or chick peas if your vegetarian. Just be sure to keep all the chicken pieces small and the same size. The next time I make these my plan is to make mini-crepes for individual servings. You can layer them in advance, wrap in plastic wrap then just reheat right before serving. Perfect for a dinner party side dish.
Roasted Veggie Crepe Stacks
These Roasted Veggie Crepe Stacks with Creamy Goat Cheese Sauce make for an easy weeknight dinner using store- bought crepes!
Ingredients
- 5 large crepes
- 1 small eggplant
- 1 yellow summer squash
- 1 zucchini
- 3/4 cup finely diced shiitake mushrooms
- 1 large shallot
- 1 red bell pepper
- 5 oz goat cheese
- 1/2 c heavy cream
Instructions
- Preheat oven to 500°F.
- Finely dice all vegetables the same size as the shitake mushrooms.
- Place in thin layers on sheet pans, drizzle lightly with olive oil and season with kosher salt and freshly ground black pepper. Roast for 8-10 minutes.
- Place one crepe onto an ungreased sheet pan. Alternately layer vegetables and crepes, ending with a crepe on top (reserve a small amount of veggies for garnish). At this point you can wrap and store in the fridge for up to a few hours until you're ready.
- Preheat (or turn down) oven to 350°F.
- Melt goat cheese and cream together until smooth. Place crepe stack on a plate; top with goat cheese sauce and some reserved roasted veggies. Slice into individual slices and serve with extra sauce on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 133mgSodium: 323mgCarbohydrates: 33gFiber: 6gSugar: 10gProtein: 15g
This data was provided and calculated by Nutritionix.
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