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.

    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 crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

    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” crèpes are fast and convenient. Look for them in theproduce section of the market or near refrigerated tortillas.

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