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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 29 2014

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 crepes

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 crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.