Summer Vegetable Crêpes
.
Yield
4 servingsPrep
10 minCook
10 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sour cream, light
|
|
| ½ | cup |
chives
freshly chopped, divided, plus more for garnish |
*
|
| 3 | tablespoons |
milk, low-fat
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¾ | teaspoon |
salt
divided |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | cups |
zucchini
chopped |
|
| 1 ¼ | cups |
green beans
chopped |
|
| 1 | cup |
corn
fresh, from 1 large ear |
|
| 1 | cup |
ricotta cheese
part-skim |
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 4 | each |
crepes
9-inch, “ready-to-use†|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sour cream, light
|
|
| 118 | ml |
chives
freshly chopped, divided, plus more for garnish |
*
|
| 45 | ml |
milk, low-fat
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
salt
divided |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 473 | ml |
zucchini
chopped |
|
| 296 | ml |
green beans
chopped |
|
| 237 | ml |
corn
fresh, from 1 large ear |
|
| 237 | ml |
ricotta cheese
part-skim |
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 4 | each |
crepes
9-inch, “ready-to-use†|
* |
Directions
Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ teaspoon salt in a small bowl until combined.
Set aside.
Heat oil in a large nonstick skillet over medium-high heat.
Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes.
Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ cup chives, the remaining ½ teaspoon salt and pepper.
Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.
Remove from the heat.
To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package).
Spoon one-fourth of the vegetable-cheese mixture (about ¾ cup) down the center of the crêpe.
Use the paper (or plastic) to help you gently roll the crêpe around the filling.
Place the crêpe seam-side down on a dinner plate.
Repeat with the remaining crêpes and filling.
Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
