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Summer Vegetable Crêpes
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  • total
  • prep
302 calories/serving

Provided By:
EatingWell

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    • 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.

    Ingredients

    Serves:

      • 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" crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 302Total Carbohydrates 25gm8%
    Calories from fat 153Total Fat 17gm26%
    Saturated Fat 8gm40%Mono Unsaturated Fat 6gm
    Protein15gmCholesterol 46mg15%
    Fiber 3gm3%Sodium 687mg29%

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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