Summer Vegetable Crepes

    (BlackDoctor.org) — 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.

    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 4

    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)

    Directions

    1.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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