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Chayote Tomato Crepes

Chayote Tomato Crepes Chayotes provide a toothsome texture in these crepes. This dish can be made the day before and reheated. It will even taste better on the second day!

Serves 6.



  • 1 Tbsp olive oil
  • 1 medium chayote, peeled, seeded and cut in 1/4 inch dice
  • 1/4 c onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly crushed black pepper
  • 1 c small curd cottage cheese or ricotta
  • 2 beaten eggs
  • 1/4 c Parmesan cheese, grated
  • 1 tsp dry basil


  • 1 c all-purpose flour
  • 1 c water
  • 4 large eggs, lightly beaten
  • 1/2 tsp salt
  • 2-3 Tbsp butter
  • 3 c pasta sauce or marinara sauce (Store-bought is fine)
  • 2 Tbsp Parmesan cheese, grated


  1. In a large skillet over a medium flame, heat the oil and saute the chayote and onion about 3 minutes, or until nearly tender.
  2. Add the garlic and saute another minute.
  3. Remove from heat and cool briefly.
  4. Mix in the salt, pepper, cottage cheese, eggs, Parmesan, and basil. Set aside.
  5. In a blender or food processor, beat the flour, water, eggs and salt until smooth. Transfer to a bowl.
  6. Heat an 8-inch crepe or omelet pan over moderately high heat.
  7. Lightly butter the pan (using about 1/2 tsp butter per crepe) and add 2 tablespoons of the batter; working quickly, swirl the pan to coat it evenly.
  8. Cook until the top of the crepe is dry and the bottom is lightly golden, about 1 minute.
  9. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer.
  10. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of about 16 crepes.
  11. Preheat the oven to 375 degrees.
  12. Coat the bottom of a 13x9x2 inch baking pan with 1 cup of the pasta sauce.
  13. Arrange the crepes on a work surface.
  14. Spoon 3 tablespoons of the chayote filling in the center of each crepe.
  15. Loosely roll up the crepes and arrange them, seam side down, side by side in the baking dish.
  16. Pour the remaining 2 cups of pasta sauce over the crepes and sprinkle with Parmesan cheese.
  17. Bake for 30 minutes, or until the tomato sauce is bubbling and the crepes are heated through. Serve hot.

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