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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 30 2012

Summer Vegetable Crepes

    1/3 cup(s) reduced-fat sour cream
    1/2 cup(s) chopped fresh chives, divided, plus more for garnish
    3 tablespoon(s) low-fat milk
    2 teaspoon(s) lemon juice
    3/4 teaspoon(s) salt, divided
    1 tablespoon(s) extra-virgin olive oil
    2 cup(s) chopped zucchini
    1 1/4 cup(s) chopped green beans
    1 cup(s) fresh corn kernels, (from 1 large ear)
    1 cup(s) part-skim ricotta cheese
    1/2 cup(s) shredded Monterey Jack cheese
    1/4 teaspoon(s) freshly ground pepper
    4  9-inch "ready-to-use" crêpes (see Tip)

Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon 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 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.
    
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.