With summertime spreading sunshine into our lives, we're inclined to think ahead about warm weather entertaining. Guests love a brunch. So, after a visit to the farmers' market, treat your friends to an easy-to-assemble voluptuous crepe brimming with a bounty of freshly sautéed veggies

A sumptuous entrée, this wholesome crepe headlining vegetables splashed with irresistible bright spring colors is a pleaser. For convenience, the sauce can be made several hours or even a day ahead. The veggies can be cooked ahead and reheated, but are always best when prepared just before serving. Pair the crepe with steamed bulghur wheat or buckwheat, a tossed salad, and sliced fruit.

Veggies
1/2 pound (225g) button mushrooms, sliced
1 red bell pepper, julienne cut 1 1/2 inches (3.5 cm) long
1 yellow bell pepper, julienne cut 1 1/2 inches (3.5 cm) long
1 medium zucchini, halved lengthwise and sliced
1 medium red onion, sliced vertically
1 shallot, chopped
1 1/2 tablespoons extra virgin olive oil

1 cup (240 ml) cooked edamame (fresh soybeans)

4 whole wheat tortillas

Sauce
3 cups (720 ml) water
1 medium onion, chopped

2 large cloves garlic, crushed
1 teaspoon salt
Freshly ground black pepper

1 tablespoon lemon juice
1 cup (240 ml) cashew meal
2 dashes nutmeg

2 to 3 tablespoons cornstarch (optional)
2 to 3 tablespoons water

1. To cook the veggies, combine the mushrooms, red and yellow bell peppers, zucchini, onion, shallot, and olive oil in a large, deep skillet. Cook and stir over high heat about 5 to 7 minutes, or until onions are transparent and vegetables are softened. Add edamame and set aside.
2. To make the sauce, combine the water, onion, garlic, salt, and pepper in a 4-quart (4 liter) saucepan and bring to a boil over high heat. Boil 2 minutes, then turn heat down to medium-high.
3. Add the lemon juice, cashew meal, and nutmeg and stir with a wire whip until cashews are well incorporated and the sauce begins to thicken. If the sauce needs further thickening, combine the cornstarch and water in a cup or small bowl and stir to a thin paste. Add to the bubbling sauce a little at a time, stirring with a wire whip until thickened to desired consistency.
4. To assemble the crepes, place each tortilla on a plate, spoon a heaping spoonful of the veggies onto half of each of the tortillas and fold them over. Spoon a generous serving of the sauce over each crepe and bring the remaining sauce to the table. Makes 4 crepes.