Vegetable crepes

Recipe Information

Ingredients

• 1/3 cup low-fat sour cream

• 1/2 cup chopped fresh chives, divided, plus more for garnish

• 3 tablespoons skim milk

• 2 teaspoons lemon juice

• 3/4 teaspoon salt, divided

• 1 tablespoon olive oil

• 2 cups chopped zucchini

• 1 1/4 cups chopped green beans

• 1 cup fresh corn kernels

• 1 cup part-skim ricotta cheese

• 1/2 cup shredded Monterey Jack cheese

• 1/4 teaspoon black pepper

• 4 (9-inch) ready-to-use crepes

Directions

• In a small bowl, combine the sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt. Set aside.

• In a nonstick skillet, heat the oil over medium-high heat. Add the corn, green beans, and zucchini, stirring until the vegetables turn brown, 6-8 minutes. Reduce heat and stir in the ricotta cheese, Monterey Jack cheese, remaining chives, and remaining salt and pepper. Cook and stir gently until the cheese is melted, roughly 1-2 minutes. Remove from heat.

• Place each crepe on a piece of wax paper. Spoon the vegetable-cheese mixture into the center of the crepe and use the paper to help roll the crepe. Place each folded crape seam-side down on a plate, topping with the remaining sauce and chives for garnish.

Nutrition (per serving)

• Calories: 302 cal

• Total fat: 17g

• Saturated fat: 8g

• Monounsaturated fat: 6g

• Cholesterol: 46mg

• Sodium: 687mg

• Potassium: 485mg

• Carbohydrate: 25g

• Fiber: 3g

• Protein: 15g