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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


    • Annie Ostgarden

      Summer vegetable crepes filled with zucchini, corn, green beans, ricotta cheese and chive cream sauce- never would have thought of using veggies in crepes!! Using my grain free crepe recipe of course. :)

    • sally s

      Summer VegetableCrepes- healthier veggie crepes with seasonal veggies. 302 calories, 15 g protein, 25g carbs. Recipe has more sodium than I'd like, but otherwise nice.

    • Amberlina B

      Summer Vegetable Crepes {Traci's note: LOVED! Sooo good! I made Our Best Bites Crepes recipe, and also I used Spinach instead of green beans. SO tasty!}

    • Christy Hackman

      I LOVE this crepes recipe, it's so good!! Summer Vegetable Crepes & More Quick Summer Dinners

    • CoriAnn MacArthur

      .Summer.Vegetable.Crepes. (ricotta cheese, green beans, zucchini, corn and chive-cream sauce)

    • Bella Barrios

      SUMMER VEGGIE CREPES 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

    • Erin Powell

      summer vegetarian crepes: corn, zucchini, green beans, sour cream, ricotta cheese.

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