Summer Vegetable Crepes
by Sara
I’m sure most of you Charleston readers have all experienced the delight of the Marion Square Farmer’s Market crepes (obviously I’m still on the Farmer’s Market kick I was on last week….). While those are such a lovely treat on Saturday mornings, sometimes I feel like they’re a bit greasy and leave me feeling less than swimsuit-ready for the rest of the day. So I researched for a crepe recipe that is light and refreshing, using tasty summer flavors… I stumbled across this particular one from EatingWell.com and my mouth is literally salivating right now…
Summer Vegetable Crepes (4 Servings)
1/3 cup reduced fat sour cream
1/2 cup fresh chopped 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
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” crepes (either in the produce section, or near the tortillas)
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 non-stick skillet over medium-high heat. Add zucchini, green beans, and corn, and cook until beginning to brown; about 6-8 minutes. Reduce heat to low and stir in ricotta, Monterey Jack, remaining 1/4 cup chives, and remaining half teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1-2 minutes. Remove from heat.
To roll crepes, place on sheet of parchment or wax paper (or leave it on the piece of plastic in the crepe packaging used to separate each crepe). Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help roll the crepe around the filling. Place the crepe seam-side down on the plate. Repeat with remaining crepes and filling. Serve each crepe with 2 tablespoons of the reserved sauce and more chives, if desired.
Extra fun facts: Each serving only has 302 calories, 17 g of fat (mostly good fat!), and 15 grams of protein… plus it’s rich in calcium and vitamin C! Enjoy guilt-free!
