Summer Vegetable Crepes
Crepes 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 crepe as you fill it--without it, the crepes are tricky to roll. Serve with: A tossed salad.
Ingredients
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1/3 cup reduced-fat sour cream
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1/2 cup chopped fresh chives, divided, plus more for garnish
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3 tablespoons low-fat milk
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2 teaspoons lemon juice
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3/4 teaspoon salt, divided
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1 tablespoon extra-virgin olive oil
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2 cups chopped zucchini
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1 1/4 cups chopped green beans
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1 cup fresh corn kernels, (from 1 large ear; see Tip)
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1 cup part-skim ricotta cheese
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1/2 cup shredded Monterey Jack cheese
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1/4 teaspoon freshly ground pepper
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4 9-inch "ready-to-use" crepes , (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 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 (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Tips:
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" crepes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
Nutrition information
Calories 302, Total Fat 17 g, Saturated Fat 8 g, Monounsaturated Fat 6 g, Cholesterol 46 mg, Sodium 687 mg, Carbohydrate 25 g, Fiber 3 g, Protein 15 g, Potassium 485 mg. Daily Values: Vitamin A 20%, Vitamin C 35%, Calcium 35%. Exchanges: Starch 1,Vegetable 1,Medium-Fat Meat 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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