Summer Vegetable Crepes




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)


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.


Recommended by Chris, a 2013 CSA member



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