Spring Crêpes with Bittersweet Sauce Recipe | Yummly

Spring Crêpes with Bittersweet Sauce

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Store-bought crepes can be found in the refrigerator case at most supermarkets and gourmet food shops, and they are a wonderful short-cut to preparing a special springtime meal. These are filled with assorted vegetables doused with a bit of vinegar and soy sauce before baking and serving with a delectable sweet, tangy, and sour dipping sauce that's made from brown sugar, orange juice, and cider vinegar, among other ingredients. You can cook the sauce a day or two ahead of time and let cool before storing airtight in the refrigerator.


  • 2 tablespoons brown sugar
  • 1 teaspoon ketchup
  • 1/2 tablespoon cornstarch
  • 4 pinches salt
  • 2 tablespoons cider vinegar (or wine)
  • 1 teaspoon paprika
  • 2 tablespoons white wine
  • 1/2 cup water
  • 1 Orange (pineapple juice is good too)
  • shells (Crepes)
  • 3 cups savoy cabbage (thin sliced ​​)
  • 1 1/2 cups grated carrot
  • 2 leeks (thinly sliced ​​)
  • 4 cloves garlic (minced)
  • 1 onion (medium/large, chopped finely)
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar (or whatever available)
  • 5 salt (sprinkles)
  • olive oil (to taste)
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    1. For the sauce:
    2. Place first 9 ingredients in a saucepan and whisk or stir with a fork until all is well integrated. Bring to simmer, stirring constantly. As soon as sauce starts to thicken, remove from the heat and pour into a small bowl. Place in a jar with a lid and store in the refrigerator if not using the same day.
    3. For the crepes:
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