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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
  • Lisa Wakefield

    Summer Vegetable crepes & Other Quick Vegetarian Recipes

  • Barbara Sullivan

    Summer vegetable crepes filled with zucchini, corn, green beans, ricotta cheese and chive cream sauce 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. READER'S COMMENT: "I couldn't find crepes, so I used puff pastry. It made it dry all together as a whole dish. But the filling by itself was wonderful. I'm a sucker for ricotta. ;) My husband liked the filling as well, but not the sauce. It was too lemony... Recipe Add/Read Comments (26) login to save print share Summer Vegetable Crêpes Recipe 4 servings Active Time: 30 minutes Total Time: 30 minutes Nutrition Profile Diabetes appropriate | Low calorie | Low cholesterol | High calcium | View Our Nutrition Guidelines » 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) More Healthy Recipe Ideas Easy Cauliflower Recipes Easy Edamame Recipes You Might Also Like Herbed Corn & Edamame Succotash Wilted Spinach Zucchini Noodles Roasted Florets Sauteed Watercress Preparation 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 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.

  • Bonnie Espirito

    SUMMER VEGETABLE CREPES - Best Weight Loss Recipes -

  • Lindsay Annelise

    Summer Vegetable Crêpes - Healthy Summer Recipes

  • Riddick Vianne

    For Dinner Tonight: Enjoy summer veggies in a creamy, herby pastry wrap with our Summer Vegetable Crepes

  • Jillian Caffrey

    Summer Vegetable Crepes More Quick Summer Dinners

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