Summer Vegetable Crêpes
sour cream, light
freshly chopped, divided, plus more for garnish
olive oil, extra-virgin
fresh, from 1 large ear
monterey jack cheese
Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ teaspoon salt in a small bowl until combined.
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.