Summer Vegetable Crêpes

Share this page
Pin It
Healthy Living

Healthy Recipes
Provided by

< BACK
Summer Vegetable Crêpes

Summer Vegetable Crêpes

Crêpes aren’t just for dessert—they make a quick and savory weeknight dinner. Here they’re filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don’t skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it—without it, the crêpes are tricky to roll. Serve with: A tossed salad.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1/3 cup reduced-fat sour cream
  • 1/2 cup chopped fresh chives, divided, plus more for garnish
  • 3 tablespoon 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
  • 4 9-inch “ready-to-use” crêpes, (see Tip)

Cooking Directions

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.

Step 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.

Step 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.


Comments