Skip Nav
Fast and Easy
25 1-Pot and -Pan Italian Recipes to Solve All Your Dinner Problems
Recipes
17 Days of Vegetarian Comfort Food
Celebrity Chefs
What You Really Want to Know About The Pioneer Woman

Summer Vegetable Crepes Recipe

Fast & Easy Dinner: Summer Vegetable Crepes


With the help of ready-made crepes, you can have a vegetarian French-inspired feast in a matter of minutes. The filling is a mixture of zucchini, green beans, corn, ricotta, and monterey jack cheese. It's rich and creamy, but not too heavy to enjoy on a warm Summer evening. Pair the crepes with a mixed heirloom tomato salad and a crisp sparkling Rosé. Interested in learning this uncomplicated and delicious recipe? Please read more.

Summer Vegetable Crepes

Summer Vegetable Crepes

Summer Vegetable Crepes Recipe 2010-07-28 16:16:02

Ingredients

  1. 1/3 cup reduced-fat sour cream
  2. 1/2 cup chopped fresh chives, divided, plus more for garnish
  3. 3 tablespoons low-fat milk
  4. 2 teaspoons lemon juice
  5. 3/4 teaspoon salt, divided
  6. 1 tablespoon extra-virgin olive oil
  7. 2 cups chopped zucchini
  8. 1 1/4 cups chopped green beans
  9. 1 cup fresh corn kernels, (from 1 large ear)
  10. 1 cup part-skim ricotta cheese
  11. 1/2 cup shredded Monterey Jack cheese
  12. 1/4 teaspoon freshly ground pepper
  13. 4 9-inch “ready-to-use” crêpes (Look for them in the produce section of the market or near refrigerated tortillas)

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.
  3. 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.
  4. 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.

Serves 4.

Around The Web
Join The Conversation
KateLynn2011 KateLynn2011 6 years
Wow, wow, wow! These look sooooo delish! Thanks for posting this!
brownsugamama brownsugamama 6 years
yum! can't wait to make this!
brownsugamama brownsugamama 6 years
yum! can't wait to make this!
snarkypants snarkypants 6 years
:DROOL:
snarkypants snarkypants 6 years
:DROOL:
VeggieLove726 VeggieLove726 6 years
yes please
VeggieLove726 VeggieLove726 6 years
yes please
One-Pot Italian Recipes
Chocolate Mug Cake Recipes
No-Bake Nutter Butter Truffles
How to Make Healthy Popcorn 3 Ways
11 Recipes That'll Make You Love Kale, If You Didn't Already
Easy Salmon With Crispy Cabbage and Kale
Spiced Carrot Soup With Roasted Chickpeas and Tahini

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds