SUMMER VEGETABLE CREPES
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.
Provided by EatingWell Test Kitchen
Categories Healthy Crepe Recipes
Time 30m
Number Of Ingredients 13
Steps:
- 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 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.
- To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 24.6 g, Cholesterol 46.2 mg, Fat 17 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8 g, Sodium 687 mg, Sugar 9.2 g
VEGETABLE CREPES
Have this crepe on its own or place them on a platter and serve as the veggie dish for dinner. Makes a great impression for your family or guests. Use pure parmesan cheese.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 3-7 serving(s)
Number Of Ingredients 11
Steps:
- Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
- Cover the pan for the last couple of minutes cooking time.
- Stir in the oregano.
- Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
- Bake in 350°F oven for 10-15 minutes.
Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 48, Sodium 365.3, Carbohydrate 19, Fiber 5.5, Sugar 7.7, Protein 10
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