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
– 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)–
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.
• To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.