By justcallmetoni on August 06, 2008
"While mulling ideas for RSC#12 inspiration hit. These lovely dinner crepes take advantage of the season's best offerings by pairing a vegetable filled creamy crepe filling with two delectable sauces to choose from. The first a creamy pepper sauce with a smoky flavor, the second, a basil cream sauce for those who like less heat but lots of flavor. The recipe easily doubles and you can always prepare both sauces on the side and decide which you prefer. The recipe looks a little involved but actually comes together rather quickly, especially if you are preparing just one sauce."
Serving Size: 1 (656 g)
Servings Per Recipe: 2
"I loved the all veggie main dish in this recipe and had almost everything needed on hand. I decided to make the Creamy Chile Sauce, used Recipe #106966, and homemade mascarpone cheese. The instructions are easy to follow & we had a restaurant quality meal. The only change made was to sprinkle the finished crepes with chopped cilantro. Yum! Thank you for a creative RSC #12 entry!"