Summer Vegetable Crêpes
"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
•
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)
Comments & Reviews
Just A Pinch Sweepstakes