Summer Vegetable Crêpes

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.


1/3 cup(s) reduced-fat sour cream
1/2 cup(s) chopped fresh chives, divided, plus more for garnish
3 tablespoon(s) low-fat milk
2 teaspoon(s) lemon juice
3/4 teaspoon(s) salt, divided
1 tablespoon(s) extra-virgin olive oil
2 cup(s) chopped zucchini
1 1/4 cup(s) chopped green beans
1 cup(s) fresh corn kernels, (from 1 large ear; see Tip)
1 cup(s) part-skim ricotta cheese
1/2 cup(s) shredded Monterey Jack cheese
1/4 teaspoon(s) freshly ground pepper
4 9-inch “ready-to-use” crêpes (see Tip)

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