Summer Vegetable Crepes Recipe

Name: Summer Vegetable Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup reduced-fat sour cream; ½ cup chopped fresh chives, divided, plus more for garnish; 3 tablespoons low-fat milk; 2 teaspoons lemon juice; ¾ teaspoon salt, divided; 1 tablespoon extra-virgin olive oil; 2 cups chopped zucchini; 1 ¼ cups chopped green beans; 1 cup fresh corn kernels (from 1 large ear, see Tip); 1 cup part-skim ricotta cheese; ½ cup shredded monterey jack cheese; ¼ teaspoon freshly ground pepper; 36 inches crepes

Servings: persons

⅓ cup reduced-fat sour cream
½ cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 ¼ cups chopped green beans
1 cup fresh corn kernels (from 1 large ear, see Tip)
1 cup part-skim ricotta cheese
½ cup shredded monterey jack cheese
¼ teaspoon freshly ground pepper
36 inches crepes

1
Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined.
2
Set aside.
3
Heat oil in a large nonstick skillet over medium-high heat.
4
Add zucchini, green beans, and corn and cook, stirring, until beginning to brown, 6 to 8 minutes.
5
Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt, and pepper.
6
Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.
7
Remove from the heat.
8
To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package).
9
Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe.
10
Use the paper (or plastic) to help you gently roll the crepe around the filling.
11
Place the crepe seam-side down on a dinner plate.
12
Repeat with the remaining crepes and filling.
13
Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
14
Tips & Techniques.
15
To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup reduced-fat sour cream, ½ cup chopped fresh chives, divided, plus more for garnish, 3 tablespoons low-fat milk, 2 teaspoons lemon juice, and more.

Yes, Summer Vegetable Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Crepes

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