Contributed By: EatingWell
EatingWell
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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Calorie
Good Source of Calcium
Meal Type: Lunch
Entree
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)
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.
Cook's Notes
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.
Nutrition Information
Calories: 302
;
Total Fat: 17g
;
Saturated Fat: 8g
;
Carbohydrates: 26g
;
Protein: 15g
;
Vitamin A: 20%dv
;
Vitamin C: 35%dv
;
Calcium: 35%dv
;
Fiber: 3g