Zucchini, Corn and Bacon Crepes #SundaySupper

8.26.2012



It´s back to school time at our Sunday Supper table, hosted by the talented Nicole of Daily Dish Recipes. That means today, you lucky mommas with kids will get an incredible array of savory recipes to help you through days of waking up early, carpooling, buying last minute how-come-you-didn´t-tell-me-you-needed-this school supplies, lunch boxes, you know, the usual pre- and post-school activities.

I don´t have kids, but my house was full of teenagers at one point, since many years ago I had stepchildren. Not one, not two, but five. Though I didn´t send them to school every morning I had to feed them, during weekends, month long vacations and many days in between. So some recipes entered the rotation and were real life saviors.



These filled crepes, or canelones like we call them here, are ideal for an army, like I used to have since it was my five angels + one or more friends per each one of them. Do the math and that´s a lot. When you have a big household somehow it just gets bigger at dinner time. Things like grabbing a piece of fruit and going to watch some TV before falling asleep were non-existent. They needed to be fed. Of course, many mouths come with many different taste buds, thus needing different recipes to accommodate all.

I used to make crepes and freeze them. The fillings are endless, and especially good if you have different vegetables or bits and ends of meat and chicken lying around in the fridge. Just start chopping, cutting, sautéing, grating and mixing. Fill your crepes, line them up in a pan, open your bottle or can of sauce, into the oven and suddenly the table is full of laughing faces and happy bellies.


If needed, it´s like a pizza topping, one half for the meat lovers and the other half for the vegetarians. Just throw some chopped chicken or ground beef along with, or instead of,  the bacon in the skillet. 

This particular filling is one of many that I made many times and is usually a crowd pleaser. You will be happy because you fed them some vegetables, the bacon will make everyone else happy. And then there´s the amount of cheese that we need to discuss. A good amount of cheese inside the filling and more on top of the sauce and I can guarantee you´ll see happy faces. There´s something about a bubbly, cheesy dish coming out from the oven. I´m getting hungry just writing about it. 
After I cover my crepes with the tomato sauce, I dot some fat pieces of queso fresco on top, before the parmesan. I know queso fresco comes up in many recipes; I use the kind that has an exceptional melting quality. Perfect for pizza also.


I give you the recipe for crepes and for the tomato sauce I use. 
The former comes from a great little book written by Michel Roux and it became my absolute favorite one, I think it´s the cream… The tomato sauce comes from my former mother-in-law (grandmother of the teenagers) and couldn´t be simpler, a bottle or can of crushed tomatoes gets mixed with a few other staple ingredients that simmers away while you put together your canelones. Both can be made in advance and frozen, which I highly suggest you do if you have the time. You can use store bought crepes and tomato sauce of course.


ZUCCHINI, CORN AND BACON CREPES

Ingredients

12 crepes (recipe below) or use store-bought
1 ½ cups ricotta cheese
½ cup grated parmesan cheese
1 or 2 thick bacon strips
1 large zucchini
1 cup corn kernels, thawed if using frozen
Salt and fresh black pepper
Tomato sauce (recipe below) or use store bought
Queso fresco cubed, about ½ cup

Directions 

Mix ricotta with ¼ cup parmesan cheese, salt and pepper. Reserve.
Cut bacon slices into thin strips. Start cooking them over low heat on a large skillet.
Slice zucchini in half lengthwise, remove the first layer of seeds and chop into pieces. Add to skillet with browned bacon. Add salt and cook for a few minutes over high heat. If zucchini releases water cook until it evaporates. Add corn and cook for an extra minute. Add black pepper and check salt. Let cool for a while.
Preheat oven to 400ºF /200ºC.
Place crepes on a flat surface. Put 2-3 Tbs of ricotta distributed along the center. Put 2 Tbs zucchini mixture on top. Roll crepes to form a log and place on a buttered oven dish. Repeat with remaining crepes and filling.
Put tomato sauce on top of filled crepes, dot with queso fresco and then sprinkle parmesan.
Bake for 15 minutes until hot, bubbly and cheese is melted.
Makes 6 sevings.

Ready to go into the oven

CREPES
from Eggs, by Michel Roux

Note: this recipe can be easily doubled, which you might want to do if you plan on freezing the crepes. I use an 8-inch non-stick skillet. The batter might become a bit thick after the waiting time, so you might want to add 1 Tbs of water before making the crepes. It can also be refrigerated, covered, for a day before using.

Ingredients 

¾ cup all purpose flour
Large pinch of salt
2 eggs
1 cup whole milk
1/3 cup cream

Directions 

In a medium bowl combine flour and salt. Add eggs and whisk until you have a smooth paste. Add milk and mix well until no lumps remain. Add cream.
Let rest for 1 hour.
Preheat crepe skillet, dot with the tiniest bit of butter and, pour ¼ cup batter. Distribute evenly and cook, over medium-high heat, for 2 minutes or so, before turning it over and cooking for another minute.
Transfer to a plate and repeat with remaining butter.
Makes about 12/15 crepes.
If not using immediately wrap in plastic and refrigerate for up to 2 days or freeze for up to 1 month.


Tomato Sauce: Put 2 cups crushed or canned tomatoes (I use bottled) in a medium saucepan. Add 1 or 2 cloves peeled garlic, 4 or 5 fresh sage leaves, 1 Tbs olive oil, salt and pepper to taste. Simmer over low heat until it thickens. 


Take the time to go through all the amazing recipes the whole Sunday Supper group cooked today. Check out their sites, you won´t be disappointed!



Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!


48 comments:

  1. What a great idea to add cheese inside the crepes...marvelous! Thanks for sharing, Paula.

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  2. Oh my, this loos so delicious!! I will have to try this recipe out. We have so much zucchini from our garden it is coming out my ears!

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  3. Oh, how delicious!!! What marvelous, simple fillings...and with a few tweaks for the picky members, this is a dish we'd ALL love! Happy #SundaySupper~

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  4. Yum! What a great dish for a big household, you had me at the bubbly cheese! Full of warmth and love - brilliant.

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  5. This is making me crave crepes. Love that they are savory and bacon is an added bonus!

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  6. Wow, Paula! These look so delicious!! The filling sounds delectable!! I think even my husband would love this one!

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  7. What delicious crepes! The sauce had me thinking it was baked pasta or enchiladas for a moment.

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  8. Thanks for giving me another idea for zucchini! Love the build-your-own crepe idea with leftovers from the refrigerator. I'll have to remember that one.

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  9. I now see that you've really earned your stripes, cooking, baking and putting food on the table for hungry teenagers. You have always made such delicious desserts and breads, as well. Now, your secret is out. Lots of experience in the kitchen with kids who aren't particularly easy to satisfy. These crepes, also,look very, very tasty, Paula.

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  10. These look awesome! I've never seen crepes in the stores I will have to look out for them

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  11. Fabulous...I see the packaged crepes in the produce section all the time. I think this would be a fabulous quick weeknight meal!!

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  12. Such an attractive dish! I would make these vegetarian, and I know my crew would just devour them.

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  13. I always think of crepes as a sweet dessert, but I must say these look delicious

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  14. YUM! Love the savory crepes! We'll be trying these very soon!

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  15. What a perfect recipe for back to school! Kids will love them and I love how you can throw in any ingredients you have on hand!

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  16. Yummy! Love this one...thanks for stopping by.

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  17. Hi Paula,
    this is the perfect summertime recipe for us, so how did you make it look so delicious in your winter? :) the crepe recipe reminds me a bit of our recent popovers!

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  18. I have zucchini and corn from the farmer's market in my refrigerator right now - this looks like a delicious way to use them. :)

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  19. Oh Paula, these sound amazing! What a great recipe for this weeks #SundaySupper and definitely perfect for our quick recipe ideas for Back to School Meals. Thanks for joining us this week sweet friend!

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  20. all I have to say is WOW! what a great recipe! I am making this FOR SURE very soon. I really mean it. :)

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  21. Cuantas cosas me he perdido, has cocinado muchisiiiiimo y todo tiene una pinta increíble!!!!

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  22. This looks great! I don't know why I'm so afraid of making crepes!

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  23. These savoury crepes look incredible my friend :D

    Cheers
    Choc Chip Uru

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  24. What a great idea! We've done lots with crepes but nothing like this- definitely trying this very soon!

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  25. Take out the bacon and I could make this into a wonderful Lenten meal.

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  26. I really like this idea! I've never had savory crepes before, but always wanted to make some. Thank you for sharing this.

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  27. Wow, your dish looks amazing! Wish I were eating this right now! I love how so many of this week's Sunday Supper dishes are so adaptable, depending on what you have on hand in the kitchen. I just need to get over my fear of making crepes!

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  28. Oh my gosh, Paula...these look and sound absolutely delicious. I love savory crepes - and these would go over very well in my house.

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  29. These flavorful crepes would be really a change for the borring cottage cheese or minced meat stuffed crepes that I am used to.

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  30. Wow what a great dish! I just don't make Crepes enough and this recipe has inspired me to get off my butt and make them more often! Thanks for sharing.

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  31. Zucchini, corn, and bacon sounds like the perfect trio! It'll be great when I'm too lazy to defrost meat after a long day of work. And um I'm not sure if I've ever made a crepe? Hmm maybe I should look into making crepes too...

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  32. I've always been intimidated by crepes. I love eating them, but never made them! I realize they are only super thin pancakes, but the idea of making them is intimidating.

    BUT after reading your post and finding out that I can freeze them, I am now willing to give it a try! Your recipe sounds delish!

    AND stepmom or mom to 5 children...a big kudos to you! Thank you for this post!

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  33. Be still my heart! I am in love with these crepes and I haven't even tasted them yet. Another recipe to add to my "MUST MAKE NOW" list! :)

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  34. Lovely meal! I love crepes, but have never made them from scratch. Sounds fresh with all of the great veggies in it.

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  35. What a great idea! This dish looks ever so scrumptious.

    Cheers,

    Rosa

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  36. These look delicious. I love the combination of late summer produce with bacon!

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  37. I shouldn't have read this before lunch because now I WANT these. So good. Gonna try these! Thanks for the idea.

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  38. These crepes look absolutely amazing! I can't wait to try these!

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  39. How great are those, my mouth is watering!!

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  40. These sound delicious! I love all the cheese. I'm sure my hips will too! LOL

    Jamie @ www.mamamommymom.com

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  41. This is such a clever idea! Pancakes in the UK are very similar to crepes and my husband prefers when I do savoury ones so I am going to give these a try.

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  42. I love crepes! I've got to try these!

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  43. adding cheese inside the crepes is such a brilliant idea!

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  44. Gorgeous crepes! I love the savory filling, I always think of them as sweet.

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  45. I love the combination of flavors going on here! We eat a lot of meatless or almost meatless meals (a little bacon never hurt anyone), so I will definitely put this one on the list of dishes to try.

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  46. I made these canelones for lunch this afternoon (almost a year after I saw them here!). They were absolutely delicious. Thanks for the great recipe!

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  47. The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

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