This is a sponsored post written by me on behalf of Italian Trade Commission. All opinions are 100% mine.
Savory crepes are just the thing for using up leftovers — just sauté some vegetables, stuff your leftover crepes, and spoon chimichurri sauce over the top.
I’ve elected to adopt a new lifestyle that involves a sincere appreciation of all things food and beverage.
For me, this means taking the time to eat slowly and appreciate my food. It means selecting the best produce to make my meals and picking out just the right wine to go with it.
If I want a glass of wine with my lunch, I have one. After lunch, I leisurely sip espresso. It’s a habit I picked up while traveling through Italy, and one that I treasure as part of my day.
When the Italian Trade Commission invited me to write about the wines of Italy, I began to reminisce.
When I think of my time in Italy, I remember beautiful landscapes, friendly people, incredible food — and equally incredible wine. I have many fond memories of sitting down to a meal in Italy. Sometimes I’d be with new friends, other times I’d have only a book for company.
I loved perusing the menu to choose my primo, secondo, and dolce. An aperitivo before dinner? Why, certainly! For the main course, it always included wine as a beverage. Sometimes a glass of the “house,” other times something recommended by the establishment. Always delicious.
I had the opportunity to visit more than 35 countries last year, and while I was on the road I often bought a bottle of wine to share with new friends.
If you think picking out a bottle of wine at home is challenging, try doing it in a country that uses an entirely different alphabet!
Luckily, I had an easy hack: just look for the words “Made in Italy.” I learned this valuable lesson after a few unfortunate wine purchases that led to the discovery of what I like to call backpacker’s sangria — a bottle of red wine mixed with fizzy lemonade to make it drinkable. Tragic, right?
In fact, the first wine my French boyfriend and I drank together was a bottle of Italian red we shared in Romania. It’s truly a small, small world! In the spirit of marrying food, wine, and cultures, today I’m sharing my recipe for Savory Crepes with Chimichurri Sauce.
My darling man often makes crepes for breakfast while I’m sleeping in. Even after enjoying a heaping pile smeared with chocolate hazelnut spread, we always have leftovers.
One of my favorite ways to use up the crepes is to transform them into savory snacks.
These vegetable-stuffed crepes are perfect for a light lunch, but we also like them for “apero” (a pre-dinner drink enjoyed with finger food). I opened a chilled bottle of Italian pinot grigio to serve alongside these French crepes topped with Argentinian chimichurri sauce.
This is just how we like it in our little French-American household!
Pinot grigio is a really lovely varietal, made from the same grape species as the French pinot gris. The grape itself is known for being a bit blue-gray in color, which accounts for the name “gris/grigio” meaning gray.
Like most white wines, pinot grigio is meant to be enjoyed fresh (within a year or two of bottling), so there’s no need to worry about vintages or aging the wine.
Pinot grigio grapes are grown in a variety of appellations throughout Italy. While not a varietal traditionally produced in Tuscany, there are a lot of really beautiful pinot grigios coming out of this region in recent years. These grapes love a nice cool hillside, so Tuscany is an ideal location for cultivation.
My favorite region for pinot grigios is known as the Tre Venezie. The Tre Venezie region consists of three smaller regions that were once considered to be part of the Venetian Empire (Tre Venezie = three Venices). These three regions are Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige.
The grigio made in Friuli (bordering Slovenia) is known for being rich and creamy, while those from the Upper Alto Adige (a region bordering both Switzerland and Austria) have an exceptional depth.
The Alto Adige region is appealing to me because it is in the Italian Alps, a place that we will soon be visiting! Within the Alto Adige region, one appellation really stands out for their exceptional grigios: the Valdadige.
This region is nice and cool, with narrow valleys and steeply rising hills. Pinot grigios from Valdadige typically have a beautiful straw-yellow color — it’s like sunshine in a glass.
I chose a lovely bottle from this region to compliment the savory vegetables in my crepes. The winemaker ferments the grapes without any contact with the skin, so the delicate fruity and floral notes are preserved in the final product.
The subtle flavor of golden delicious apples was particularly appealing to me. It was perfectly clean, dry, and wonderfully aromatic!
Now, about these stuffed crepes.
I chose to stuff the savory crepes with a mixture of mushrooms, potatoes, peppers, squash, and onions.
Just stuff your crepes with the sautéed vegetables…
and spoon some chimichurri right over the top. Finito!
Here’s the Recipe!
- 3 tablespoons olive oil, divided
- 2 cups quartered brown mushrooms (about 7 mushrooms)
- 1 1/2 cups diced waxy potato (about 4 potatoes)
- 1 medium yellow squash, diced (about 1 1/2 cup)
- 1 medium red bell pepper, diced (about 1 1/2 cups)
- 1/2 medium yellow onion, diced (about 1/2 cup)
- Salt and pepper
- 8 to 10 leftover crepes*
- 1/2 cup chimichurri sauce
- Place a 12" or larger skillet--for which you have a lid--over medium high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Saute, turning occasionally, until they release their liquid and turn golden brown on all sides (5 to 7 minutes). Use a slotted spoon to transfer the mushrooms to a plate. Set aside.
- Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and saute until the potatoes are tender and the vegetables are browned (4 to 7 minutes). Fold the mushrooms back into the pan of vegetables.
- Stuff the crepes with the vegetable mixture (either in triangles as I have done, or 'burrito-style') and top with chimichurri sauce. Enjoy hot, or at room temperature.
*Use crepes made without sugar.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 767 Total Fat 57g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 41g Cholesterol 166mg Sodium 894mg Carbohydrates 53g Fiber 7g Sugar 7g Protein 15g
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