Summer Vegetable Crepes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, 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 chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels (from 1 large ear, see tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded monterey jack cheese
• 1/4 teaspoon freshly ground pepper
• 36 inches crepes

Recipe

• 1 stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. set aside.
• 2 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.
• 3 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.
• 4 tips & techniques.
• 5 to remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.