Summer Vegetable Crepes
"Crepes 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 crepe as you fill it--without it, the crepes are tricky to roll. Serve with: A tossed salad...."
INGREDIENTS
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1/3 cup reduced-fat sour cream see savings
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1/2 cup chopped fresh chives, divided, plus more for garnish see savings
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3 tablespoons low-fat milk see savings
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2 teaspoons lemon juice see savings
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3/4 teaspoon salt, divided see savings
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1 tablespoon extra-virgin olive oil see savings
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2 cups chopped zucchini see savings
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1 1/4 cups chopped green beans see savings
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1 cup fresh corn kernels, (from 1 large ear; see Tip) see savings
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1 cup part-skim ricotta cheese see savings
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1/2 cup shredded Monterey Jack cheese see savings
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1/4 teaspoon freshly ground pepper see savings
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4 9 inches "ready-to-use" crepes , (see Tip) see savings
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