Summer Vegetable Crêpes
Submitted by happyzhangbo
Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
28 minThese light, veggie-loaded crêpes come together in under 30 minutes, making them a brilliant weeknight dinner that feels like something from a French bistro.
Zucchini, green beans, and fresh corn get a quick sear until they pick up a little char, then get folded into creamy ricotta and melty Monterey Jack right in the skillet.
The filling is fresh, cheesy, and loaded with texture.
The topping brings it all home: a cool, tangy sauce of light sour cream, fresh chives, lemon juice, and low-fat milk that drizzles over each crêpe like a savory dream.
Use store-bought crêpes to keep things effortless.
Kitchen Tips
- Get the skillet good and hot before adding the vegetables so they brown rather than steam
- Use the parchment or plastic from the crêpe package to help you roll them without tearing
- Place crêpes seam-side down on the plate so they hold their shape
- Fresh corn cut straight from the cob makes a noticeable difference over frozen, but frozen works in a pinch
Ingredients
Directions
Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ 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 ¼ cup chives, the remaining ½ 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 ¾ 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.
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