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.

Summer Vegetable Crepes

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    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" crpes, (see Tip)
    2 cups chopped zucchini

    directions

    Prep: 30 min Total: 30 min (Quick)
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    • 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

    Calories:
    302
    Fiber:
    3 g
    Fat:
    17 g
    Saturated Fat:
    8 g
    Carbohydrates:
    25 g
    Protein:
    15 g
    Sodium:
    687 mg
    Monounsaturated Fat:
    6 g
    Exchanges:
    1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat
    Cholesterol:
    46 g
    Carbohydrate Servings:
    1
    Potassium:
    485 mg
    Nutrition Bonus:
    Calcium & Vitamin C (35% daily value), Vitamin A (20% dv).
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