Preparation
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.
Yield
4 servings
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
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