Summer Vegetable Crêpes

By á-6884

Savory Summer Vegetable Crêpes made easy using ready to use crepes found in the produce section of the market or near refrigerated tortillas.

Ingredients

• 1/3 cup reduced-fat sour cream
• 1/2 cup fresh chives, chopped, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups zucchini, chopped
• 1 1/4 cups green beans, chopped
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 teaspoon freshly ground pepper
• 4 (9-inch) “ready-to-use” crêpes, (see Tip)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 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 1/4 cup chives, the remaining 1/2 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 3/4 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.

Tips & Notes:

To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

“Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.