By: EatingWell

Servings: 4

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 30 minutes

Recipe Description:

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.

Recipe Ingredients:

1. 1/3 cup reduced-fat sour cream
2. 1/2 cup chopped fresh chives, divided, plus more for garnish
3. 3 tablespoons low-fat milk
4. 2 teaspoons lemon juice
5. 3/4 teaspoon salt, divided
6. 1 tablespoon extra-virgin olive oil
7. 2 cups chopped zucchini
8. 1 1/4 cups chopped green beans
9. 1 cup fresh corn kernels (from 1 large ear; see Tip)
10. 1 cup part-skim ricotta cheese
11. 1/2 cup shredded Monterey Jack cheese
12. 1/4 teaspoon freshly ground pepper
13. 4 9-inch “ready-to-use” crêpes (see Tip)

Recipe Steps:

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. 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.
3. 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.

Recipe Tips & Notes:

1. Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
2. “Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of
   the market or near refrigerated tortillas.

Recipe Nutrition:

Per serving:
302 calories; 17 g fat (8 g saturated fat, 6 g mono unsaturated fat);
46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg
sodium; 485 mg potassium

Nutrtion Bonus: Calcium & Vitamin C (35% daily value), Vitamin A (20% dv).

1 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat