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Easy Vegetable Crepe Recipe

Make this vegetable crepe recipe for a fast, healthy dinner. This easy crepe recipe fills ready-to-use crepes with sauteed fresh vegetables in a healthy, creamy sauce. This quick dinner recipe for savory crepes is ready in just 30 minutes.

Crêpes aren't just for dessert. We're using them to make a quick, easy weeknight dinner that's filled with fresh vegetables. You can find ready-to-use crêpes in the produce section. You'll use 4 in this recipe. First, mix up a quick sauce. Stir 1/3 cup reduced-fat sour cream, 1/4 cup chives, 3 tablespoons low-fat milk, 2 teaspoons lemon juice and 1/4 teaspoon salt. Now sauté about 4 cups of vegetables—this is zucchini, green beans and corn—in 1 tablespoon olive oil in a nonstick skillet. Keep stirring until they start to brown. Reduce the heat to low and stir in 1 cup part-skim ricotta cheese, 1/2 cup shredded Monterey Jack cheese and 1/4 cup chives and season with salt and pepper. Stir gently until the cheese is melted. To roll the crêpes, leave them on the plastic from the package or place them on a piece of parchment or wax paper. Spoon 1/4 of the veggie-cheese mixture down the center. Use the plastic or paper to help roll the crêpe around the filling. Put it seam-side down on the plate. Repeat with the remaining 3 crêpes. Dollop about 2 tablespoons of sauce onto each crêpe and sprinkle with chives. Find this recipe and more healthy recipes on eatingwell.com.
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