|The filling and then the final product|
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives
3 Tbs low-fat milk
2 tsp lemon juice
3/4 tsp salt, divided
1 Tbs extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans - we used frozen
1 cup fresh corn kernels - we used frozen
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 tsp freshly ground pepper
4, 9-inch “ready-to-use” crepes
- Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 tsp salt in a small bowl until combined - set aside.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add zucchini, green beans, and corn. Cook, stirring until beginning to brown - about 6 to 8 minutes.
- Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 tsp salt, and pepper. Cook, stirring gently until the cheese is melted - about 1 to 2 minutes.
- Remove from the heat.
- 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 to help you gently roll the crepe around the filling.
- Place the crepe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling.
- Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Though it is convenient to use "ready-to-use" crepes, it is also pretty easy to make your own! We use Alton Brown's recipe - he even includes a helpful video. Do note that if you make the crepe yourself the batter will have to sit in the fridge for at least an hour - so, plan ahead.