Vegetable Crepes

Tonight I made my parents these healthy vegetarian summer
crepes. This has to be one of my favorite recipes ever! Everything is so fresh.

For these crepes you can pretty much just add or take out whatever vegetable you want to the crepe. If you want it with a little kick I would recommend adding a diced jalapeno or red peppers. Mushrooms would be good as well as summer squash. If you are really against vegetarian plates, then add chicken! I got this recipe off of my new favorite website http://www.eatingwell.com/.

Vegetable Crepes

Ingredients:

•  1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 Tbl low-fat milk
• 2 tsp lemon juice
• 3/4 tsp salt, divided
• 1 tsp extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans (or asparagus)
• 1 cup fresh corn kernels, (about 1 large ear)
• 1/2 onion, diced
• 1/2-1 garlic clove
• 1 red or green pepper
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 tsp freshly ground pepper
• 4 9-inch “ready-to-use” crepes

Directions:

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, onion, garlic, corn and any other vegetable you decide to use 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 remove the kernels from the corn, stand a cob in a bowl and slice them off with a sharp knife. All the kernels fall into the bowl!

Rolling crepes is a little more difficult then it seems. They are really thin and break easily, so hadle with care. To roll crepes, place one on a piece of parchment or wax paper. Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper 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. ENJOY!