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 sour cream, light; 1/2 cup chives freshly chopped, divided, plus more for garnish; 3 tablespoons milk, low-fat; 2 tablespoons lemon juice; 3/4 teaspoon salt divided; 1 tablespoon olive oil, extra-virgin; 2 cups zucchini chopped; 1 1/4 cups green beans chopped; 1 cup corn fresh, from 1 large ear; 1 cup ricotta cheese part-skim; 1/2 cup monterey jack cheese shredded; 1/4 teaspoon black pepper freshly ground; 4 each crepes 9-inch, aready-to-usea

Servings: persons

⅓ cup sour cream, light
1/2 cup chives freshly chopped, divided, plus more for garnish
3 tablespoons milk, low-fat
2 tablespoons lemon juice
3/4 teaspoon salt divided
1 tablespoon olive oil, extra-virgin
2 cups zucchini chopped
1 1/4 cups green beans chopped
1 cup corn fresh, from 1 large ear
1 cup ricotta cheese part-skim
1/2 cup monterey jack cheese shredded
1/4 teaspoon black pepper freshly ground
4 each crepes 9-inch, aready-to-usea

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.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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 sour cream, light, 1/2 cup chives freshly chopped, divided, plus more for garnish, 3 tablespoons milk, low-fat, 2 tablespoons 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.

That's it — enjoy your meal!

Summer Vegetable Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions