Making Vegetable Crepes for Summer season

by Miranda Kaye

Have a the best summer main dish with all of these healthy and nutritious crepes overflowing with a good vegetable mixture of corn, zucchini, chives, green beans and cheese. They're cheesy and extremely rewarding on your taste buds and tummies.

What you'll need:

1/3 cup(s) reduced-fat sour cream, 1/2 cup(s) chopped fresh chives, divided, plus more for garnish, three tablespoon(s) low-fat milk, 2 teaspoon(s) lemon juice, 3/4 teaspoon(s) salt, divided, 1 tablespoon(s) extra-virgin olive oil, 2 cup(s) chopped zucchini, 1 1/4 cup(s) chopped green beans, 1 cup(s) fresh corn kernels, (from 1 large ear), 1 cup(s) part-skim ricotta cheese, 1/2 cup(s) shredded Monterey Jack cheese, 1/4 teaspoon(s) freshly ground pepper, 4 9-inch "ready-to-use" crpes,

Steps in Making:

With a small bowl, whisk together sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt till adequately blended. Put aside this sauce.

Grease a large nonstick frying pan with oil and then set over medium-high heat. When oil gets sizzling, stir in zucchini along with green beans, and corn. Fry and mix continuously until finally mixture begins to brown, for around 6 to 8 minutes.

Reduce heat to low, and then add the ricotta, Monterey Jack, the rest of the chives along with salt and pepper.

Saute and whisk slowly right until the cheese entirely melts, for roughly 1 to two minutes. Switch off the heat and then transfer the cooked vegetable-cheese mixture over a huge container.

To easily roll the crpes, place each and every crepe over a piece of parchment or wax paper, or just leave the crepes in the piece of plastic within the package that splits them.

Calculate and get cups of the vegetable-cheese mixture and then put into the middle of the crpe for the filling. Cautiously roll the crpe around the filling employing the plastic or parchment paper to help you along.

Position the rolled crpe seam-side down on a dinner plate. Perform former step right until the remaining crpes and filling are used up.

Serve every crpe and if preferred, add some topping on each crepe using 2 tablespoons of your premade sauce and chives.

Recipe Points and Guidelines:

To take out kernels, let the corn cob sit on its stem part over the bowl and slice them off using a sharp, thin-bladed knife.

Purchase "Ready-to-use" crepes within the produce area of your grocery store or near chilled tortillas. They're quick and practical for this tasty recipe.

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