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Summer Vegetable Crêpes

 

.
24

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

28

min

Trans-fat Free, Good source of fiber
 

Ingredients

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”
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 21959% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 571mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 16% Vitamin C 37%
Calcium 23% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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