You know it's summer when you're confronted with more zucchini than you know what to do with.
The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.
While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.
Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.