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Crêpes aren’t just for dessert—they make a quick and savory weeknight dinner. Here they’re filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don’t skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it—without it, the crêpes are tricky to roll. Serve with: A tossed salad.
Ingredients
- 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)
Directions
- 1Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
- 2Heat 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.
- 3To 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.
- 4Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. “Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
Nutrition Facts
- Per serving: 302 calories; 17 g fat (8 g saturated fat, 6 g mono unsaturated fat); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassiumNutrtion Bonus: Calcium & Vitamin C (35% daily value), Vitamin A (20% dv).
Recipe Source
More great recipes, menus and cooking tips at EatingWell
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Browse Recipe
- Main Ingredient: cheese dairy
- Category: main dish, dinner, lunch
- Specialty Collections: 30 minutes or less, low calorie, bone building, diabetic
- Cuisine: american
- Source: EatingWell
MORE FROM OUR PARTNERS
1 - 4 of 4
3 USER REVIEWS
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I've made them, minus the greenbeans, de-lish! Love the sauce!
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want to eat all.but i do everything organic.
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Yummy....looks so good. I love crepes for dessert also.
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