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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from 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 |
36 inches crepes |
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.
4. Tips & Techniques.
5. To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
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