Summer Vegetable Crepe

Healthy Summer Recipe

MV6609

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.

Preparation

  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.

8 - summer veg crepes w dill yogurt sauce

Nutrition

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

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

Carbohydrate Servings: 1

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

Provided by Kendall Taylor of the Valley Schools Employee Benefits Trust (VSEBT) in the June 2015 Wellstyles Monthly Newsletter.

WellstylesNewsletteruntitled-2

Kendall Taylor, VSEBT

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2 thoughts on “Summer Vegetable Crepe

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