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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.

Join The Conversation
KateLynn2011 KateLynn2011 7 years
Wow, wow, wow! These look sooooo delish! Thanks for posting this!
brownsugamama brownsugamama 7 years
yum! can't wait to make this!
snarkypants snarkypants 7 years
:DROOL:
VeggieLove726 VeggieLove726 7 years
yes please
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