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Summer Vegetable Crêpes

Vegetarian • Serves 4


1/2 cup Chives, fresh
1 cup Corn, fresh kernels
1 1/4 cups Green beans
2 cups Zucchini


2 tsp Lemon juice

Baking & Spices

1/4 tsp Pepper, freshly ground
3/4 tsp Salt

Oils & Vinegars

1 tbsp Olive oil, extra-virgin

Bread & Baked Goods

4 9-inch “ready-to-use” crepes


3 tbsp Low-fat milk
1/2 cup Monterey jack cheese
1 cup Ricotta cheese, part-skim
1/3 cup Sour cream, reduced-fat
Abby Guillory
Abby Guillory • 2 years ago

Summer Vegetable Crepes