Want more iVillage? Sign up for our
Newsletters
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.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 1/3 cup reduced-fat sour cream | 1 1/4 cups chopped green beans | |
| 1/2 cup chopped fresh chives, divided, plus more for garnish | 1 cup fresh corn kernels, (from 1 large ear; see Tip) | |
| 3 tablespoons low-fat milk | 1 cup part-skim ricotta cheese | |
| 2 teaspoons lemon juice | 1/2 cup shredded Monterey Jack cheese | |
| 3/4 teaspoon salt, divided | 1/4 teaspoon freshly ground pepper | |
| 1 tablespoon extra-virgin olive oil | 4 9-inch “ready-to-use” crêpes, (see Tip) | |
| 2 cups chopped zucchini |
directions
Prep:
30 min
Total:
30 min (Quick)
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
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 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.
notes
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.
nutritional information
Chime In
Today's Best Saving
from
from
- Dear Slashfood Readers: Our New Home
- Delivery Man Publicly Shames Bad Tippers On Blog
- FDA Still Struggling to Define "Gluten-Free"
- Thieves Prey on Starbucks Customers
- 'Top Chef' to Become a Broadway Musical?
- How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much)
- Alien Invasion Cupcakes: Recipe of the Day
The iVillage Network