This is a great use for your summer veggies—especially if you joined a CSA and keep wondering what you’re going to do with all that zucchini. This crepe is light, and can be as healthy as you’d like, depending on how seriously you pack in the vegetables.
To cook, add batter to the skillet by pouring it into the center, then tilt the skillet so its entire surface is covered. Be sure to re-stir the batter and redistribute the cornmeal before making each new crepe. Prior to adding the ricotta, warm it in a small saucepan over medium heat or in the microwave for thirty seconds, stirring occasionally, so that it spreads effortlessly onto the crepe.
Serves 4
Hands-on time: 25 minutes
Total time: 25 minutes
2 tablespoons olive oil
1 cup diced peaches (about 1 medium)
1 cup diced summer squash
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 ounces baby spinach
1 large egg
3/4 cup whole milk
1/4 cup all-purpose flour
1/4 cup fine cornmeal
Unsalted butter, for greasing
1 cup ricotta cheese, warmed (see headnote)
8 tablespoons Savory Peach Butter, melted
1/4 cup chopped fresh parsley
1. Heat the olive oil in a large skillet over medium-high heat. Add the peaches, squash, 1/2 teaspoon of the salt, and the pepper and cook, stirring occasionally, for 3 to 4 minutes, until tender. Add the spinach and stir until it begins to wilt. Remove from the heat.
2. Whisk together the egg, milk, flour, cornmeal, and remaining 1/2 teaspoon salt in a medium bowl.
3. Heat a 10-inch nonstick skillet over medium heat. Brush the surface of the skillet lightly with butter. Add 1/4 of the batter (about 5 tablespoons) to the center of the skillet and cook for 2 minutes, or until the edges of the crepe begin to brown. Loosen crepe with a spatula and flip; cook for 30 seconds, or until dry and set. Transfer to a plate. Repeat with the remaining batter, placing a piece of parchment or waxed paper between each crepe on the plate.
4. Divide the crepes among individual plates. Spread 1/4 cup of the ricotta onto each crepe. Spoon about 1/2 cup of the peach mixture on top. Fold the crepes in half over the filling. Serve the crepes drizzled with melted peach butter and sprinkled with parsley.