Reviewed: Aug. 23, 2009

I was looking for something to make last night to use up some of the veggies I had on hand. Everything I make from All Recipes I always lighten up, as I am a Personal Trainer. Was great to see this one was already "light". I made 2 changes, didn't feel like making the crepes from scratch, so I used 8" flour tortilla's and also added chopped grilled chicken for protein. This recipe was quick and easy and I thought quite tasty. I will definitely make again.

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KZJNK

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Reviewed: Jan. 27, 2009

I changed the recipe a little added frozen soy crumble to the filling and baked. Tasted similar to a beef stuffed manicotti, I thought it was delicious.

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Tara

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Reviewed: Jul. 21, 2008

I really liked this recipe. My husband and I both love crepes and we have lots of summer zucchini to eat. I did modify it a bit: 1) I used a different crepe recipe; and 2) I skipped the last part of step 3 and all of step 4, i.e. I didn't bother with making a sauce for the top of the crepes or baking them in an oven. Seemed a bit much for me and I liked them as is, eating them more soft-taco-style.

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Amanda Y

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Reviewed: Nov. 12, 2006

THe recipe is ok, but lives somewhere between enchiladas, lasagna, and crepes. It could use less ingredients for the stuffing and accentuate the tasty crepe qualities a little more.

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