Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 crepesJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 crepes
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 crepes
Yield:
4 crepes
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupreduced-fat sour cream½cupchopped fresh chives, divided, plus more for garnish3tablespoonslow-fat milk2teaspoonslemon juice¾teaspoonsalt, divided1tablespoonextra-virgin olive oil2cupschopped zucchini1 ¼cupschopped green beans1 cup fresh corn kernels, (from 1 large ear; see Tip)1cuppart-skim ricotta cheese½cupshredded Monterey Jack cheese¼teaspoonfreshly ground pepper4 9-inch “ready-to-use” crÀªpes, (see Tip)
Cook Mode(Keep screen awake)
Ingredients
⅓cupreduced-fat sour cream
½cupchopped fresh chives, divided, plus more for garnish
3tablespoonslow-fat milk
2teaspoonslemon juice
¾teaspoonsalt, divided
1tablespoonextra-virgin olive oil
2cupschopped zucchini
1 ¼cupschopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1cuppart-skim ricotta cheese
½cupshredded Monterey Jack cheese
¼teaspoonfreshly ground pepper
4 9-inch “ready-to-use” crÀªpes, (see Tip)
DirectionsStir 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.TipsTips: 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.Originally appeared: EatingWell Magazine, July/August 2008
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 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.TipsTips: 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.
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.
Tips
Tips: 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.
Originally appeared: EatingWell Magazine, July/August 2008
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Nutrition Facts(per serving)304Calories17gFat25gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
