Recipe Image

Summer Vegetable Crepes

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”

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
    • 1¼ 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
    • 4 9-inch “ready-to-use” crÀªpes, (see Tip)

Directions

  • 1 Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ 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 ¼ cup chives, the remaining ½ teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
  • 3 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). Spoon one-fourth of the vegetable-cheese mixture (about ¾ cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
  • Tips: 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” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
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