Rating: 4.65 stars
52 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

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  • 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.

  • 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 3/4 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

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.

Nutrition Facts

304 calories; protein 15.3g; carbohydrates 24.6g; dietary fiber 2.5g; sugars 9.2g; fat 17g; saturated fat 8g; cholesterol 46.2mg; vitamin a iu 1133.2IU; vitamin c 21.5mg; folate 61.4mcg; calcium 341.2mg; iron 1.1mg; magnesium 49.9mg; potassium 463.1mg; sodium 687mg; thiamin 0.1mg.
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Reviews (22)

52 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/29/2011
AMAZING! Wow wow WOW! I was a little worried about how this would turn out but it was amazing! I couldn't stop myself from a second helping. These are very filling and could stand on their own as a main dish for dinner but we had them as a side dish for barbecued chicken. I was a little worried the cheese and sauce would just drown the veggies but it's like all of the flavors marry together into a dish of amazing tastiness. The vegetable flavors aren't too strong so even veggie haters will like this. As others have said you can easily mix and match veggies. I didn't have enough zucchini so I used 1 cup zucchini and 1 cup yellow squash. However I probably wouldn't make it if I didn't have corn. That added a nice mild sweetness. I'm not a huge fan of ricotta cheese so I substitute cottage cheese in it's place. SO GOOD! I think that made it better but it's probably just a personal preference. I couldn't find pre-made crepes so I just made them from the recipe on this site. They were very easy to make (I messed up the first two but I got the hang of it!). Will definitely be making this again (perhaps tonight!). Read More
Rating: 4 stars
04/07/2013
Versatile & yummy! Had to make some changes to work with what I had on hand...added onions instead of green beans used mozzeralla cheddar & Parmesan cheeses no ricotta. Made own easy crepe recipe added 2 slices of cooked crumbled bacon to filling. We really liked the results but my hubby made a good suggestion next time I would add a few drops of hot sauce to the filling to counter the cool creamy sauce. Will make again! Pros: Easy tasty pretty Read More
Rating: 4 stars
04/12/2015
Delicious and packed with veggies! Wonderful dish! Easy to make and very filling. We made crepes too so it added to the prep time. Hubby would like to add meat to the filling. Pros: Excellent filling and sauce easy to make! Read More
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Rating: 3 stars
02/23/2013
another easy quick tasty crepe filling we LOVE crepes in our house bc they are low carb versatile & delicious and are always looking to try new fillings. obviously other reviewers made adjustments to suit their own tastes & with some creativity this vegetable base can be modified to meet anyone's preferences. we added garlic basil spinach & tomatoes opting to omit corn & used mozzarella instead of jack. yummmm... Pros: satisfying yummy dish with limitless variation possibilites Read More
Rating: 5 stars
10/30/2011
These were amazing. We made our own crepes which was very easy. They were very satisfying and repeating what others have said " I could eat these every night". Read More
Rating: 5 stars
10/30/2011
What a wonderful dish. I made it as a side dish along with grilled chicken breast and used some of the sauce to drizzle on the chicken. I also made my own whole wheat crepes for this. So easy!!! and the best part my kids loved them too =) Read More
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Rating: 5 stars
10/31/2011
These were totally awesome! The carmelization of the corn makes it! I didn't buy or make the crepes- I put these into a light whole wheat wrap and put the sauce inside over the veggies- my husband went bananas over these. Yum! Read More
Rating: 5 stars
10/29/2011
Sounds quick easy and tasty. My grandaughter and I are have decided to eat healthier and this sounds like it will be a good tasty beginning. The dill sauce seems like it would be good on just about anything. I was thinking of salmon! Read More
Rating: 5 stars
10/30/2011
This recipe surprised me. I was looking for something low fat but I thought these crepes would be just veggies wrapped in a tortilla - boy was I wrong! I'm not a vegetarian but to me this almost exceeded a beef burrito! I added extra pepper salt and red pepper flakes. I used fresh corn and squash but canned green beans. We used low fat dried tomato tortillas instead because it's summertime and a bit too hot to make crepes. This recipe is so filling! I usually eat two beef burritos but couldn't finish one whole wrap! Amazing easy to make and it feels like you are eating a million calories. One of the best veggie recipes I've ever tasted! Read More