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.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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
4 9-inch “ready-to-use” crêpes (see Tip)

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.

NUTRITION INFORMATION: Per serving: 302 calories; 17 g fat (8 g sat, 6 g mono); 46 mg cholesterol; 25 g carbohydrate; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.
Nutrition bonus: Calcium & Vitamin C (35% daily value), Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

TIP: 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.

Super yummy. As I was chopping, I thought surely these wouldn't be worth the effort, but they were fabulous. I made the whole wheat crepes from Eatingwell.com (very easy). For dessert we filled the leftover crepes with the extra ricotta and some blueberries microwaved with lemon and a pinch of sugar.

Donna, Atlanta, GA

I thought the filing and sauce were very good. The crepes (I used store-bought) got all soggy and I didn't care for the taste of them. Next time I think I'll stuff the filling in a pita and drizzle the sauce on top.

Deanne, Atlanta, GA

I was surprised by how much I liked this dish. I thought it might be bland without any real seasoning in the veggies; however the flavor of the cheeses and the freshness of the vegetables really came through nicely. In the future I may add a bit of lemon juice to whatever fresh vegetables I have around. Also, I made homemade crepes with whole wheat flour which I think added a bit of hardiness to the dish.

Gabrial, Minneapolis, MN