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. Cook while stirring until vegetables begin to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, and the remaining 1/2 teaspoon salt and pepper. Cook, while stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat. Spoon about 3/4 cup of the vegetable-cheese mixture down the center of each crepe. Gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Serve each crepe topped with reserved sauce and more chives, if desired.
Nutritional Value Per Serving
Calories 280, Calories From Fat 144, Total Fat 16g, Saturated Fat 8g, Trans Fatty Acid 0g, Cholesterol 47mg, Total Carbohydrate 21g, Protein 15, Omega 3 Fatty Acid 0.11g