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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Summer Vegetable Crepes

Vegetable-6149
Ingredients  
Amount Ingredient
1/3 cup reduced-fat sour cream
1/2 cup fresh chives, chopped
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt
1 tablespoon extra-virgin olive oil
2 cups zucchini, chopped
1 1/4 cups green beans, chopped
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
 

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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