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French Crepes With Ham, Cheese, and Eggs
A sunny-side-up fried egg surrounded by ham and cheese makes an extra-special presentation for classic French crepes.
Spinach and Feta Frittata
Sweet baby spinach and salty brined feta are a classic Greek combination that work together in pretty much any dish—and the frittata is no exception.
Basic Crepe Batter
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Crepes with Nutella and Fruit
Crepes with Nutella and Fruit are a delicious way to bring a taste of the 2016 New York Wine and Food Festival home! Sponsored by ShopRite.
Spinach Pie Quesadilla Recipe | Cook the Book
Think of it as a spanakopita minus the fussy phyllo, with all of those great eggy, cheesy Greek flavors crisped in a flour tortilla. Even if the ingredients list looks a little long for a quesadilla, the prep time is just a few minutes, simply a matter of softening garlic, onions, and scallions, wilting spinach, and mixing in an egg white, feta, and yogurt.
Crepes with Strawberries and Cream
Buttery crepes with sweet cream and fragrant strawberries.
Florentine Omelette With Spinach and Cheese
Filled with tender sautéed spinach and melted cheese, this classic omelette is a guaranteed hit.
Galettes Bretonnes (Buckwheat Crepes)
Buckwheat adds extra mineral depth to these crepes, making them great for filling with eggs, cheese, ham, and other savory ingredients. They come together in just under half an hour, too.
Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg
Cornmeal crêpes are a little heartier than French crêpes, much yellower, and taste distinctly tortilla-like even while retaining the pliant texture of the classic crêpe.
Crêpes Parmentier (Buckwheat Galettes with Potato)
Although these Crêpes Parmentier are sophisticated in flavor, they are simple to make! Brittany-style buckwheat galettes are naturally gluten-free. They're the perfect wrapper for tender cubed potato, gooey cheese, and a fried egg with luscious runny yolk.
Spinach, onion, and feta make an easy, tasty filling for classic French crepes.
Serve With
Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Grilled Ratatouille
If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.
Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up. This recipe combines some of the best ingredients of the season, prepared simply, for a healthy and flavorful meal.
Roasted Ratatouille Pasta
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
Grilled Pasta Primavera
A medley of fresh vegetables are grilled, chopped, and tossed with pasta and a light cream sauce to make a great grilled pasta primavera.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Summer Ratatouille with Pasta
This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.
Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
Simple Grilled Asparagus
Toss asparagus in oil, season with salt and pepper, and throw directly on a hot grill for a few minutes. Aioli is optional but highly recommended.
Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.