Have a the best summer main dish with these yummy and nutritious crepes stuffed with a superb vegetable mixture of corn, zucchini, chives, green beans and also cheese. These crepes are cheesy and satisfying on your taste buds and tummies.
What to prepare:
1/3 cup(s) reduced-fat sour cream, 1/2 cup(s) chopped fresh chives, divided, plus more for garnish, three tablespoon(s) low-fat milk, 2 teaspoon(s) lemon juice, 3/4 teaspoon(s) salt, divided, 1 tablespoon(s) extra-virgin olive oil, two cup(s) chopped zucchini, 1 1/4 cup(s) chopped green beans, 1 cup(s) fresh corn kernels, (from 1 huge ear), 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" crpes,
Steps:
With a smaller mixing bowl, stir simultaneously sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt right until properly mixed. Save prepared sauce.
Grease a huge nonstick griddle with oil and set over medium-high heat. When oil gets sizzling, cook up zucchini as well as green beans, and corn. Saute and stir frequently until eventually mixture appears brown, for about 6 to 8 minutes.
Reduce heat to low, and then put the ricotta, Monterey Jack, the rest of the chives along with salt and pepper.
Saute and then whisk slowly right until the cheese fully melts, for around 1 to 2 minutes. Shut down the heat and pour the cooked vegetable-cheese mixture into a large dish.
To easily roll the crpes, set each crepe on a piece of parchment or wax paper, or simply leave the crepes in the piece of plastic inside the package which separates them.
Measure and grab cups of your vegetable-cheese mixture and then dispense into the center of your crpe as a filling. Carefully roll the crpe around the filling with the help of the plastic or parchment paper to give you a hand.
Set aside the rolled crpe seam-side down over a big plate. Do previous step right up until the remaining crpes and filling are consumed.
Serve every single crpe and in case preferred, put some topping on each crepe using two tablespoons of your premade sauce and chives.
Recipe Notes and Tips:
To remove kernels, let the corn cob sit on its stem part in a dish and slice them off with a sharp, thin-bladed knife.
Try to get "Ready-to-use" crepes in the produce area of the grocery store or next to refrigerated tortillas. They're ideal and practical for this unique recipe.
What to prepare:
1/3 cup(s) reduced-fat sour cream, 1/2 cup(s) chopped fresh chives, divided, plus more for garnish, three tablespoon(s) low-fat milk, 2 teaspoon(s) lemon juice, 3/4 teaspoon(s) salt, divided, 1 tablespoon(s) extra-virgin olive oil, two cup(s) chopped zucchini, 1 1/4 cup(s) chopped green beans, 1 cup(s) fresh corn kernels, (from 1 huge ear), 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" crpes,
Steps:
With a smaller mixing bowl, stir simultaneously sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt right until properly mixed. Save prepared sauce.
Grease a huge nonstick griddle with oil and set over medium-high heat. When oil gets sizzling, cook up zucchini as well as green beans, and corn. Saute and stir frequently until eventually mixture appears brown, for about 6 to 8 minutes.
Reduce heat to low, and then put the ricotta, Monterey Jack, the rest of the chives along with salt and pepper.
Saute and then whisk slowly right until the cheese fully melts, for around 1 to 2 minutes. Shut down the heat and pour the cooked vegetable-cheese mixture into a large dish.
To easily roll the crpes, set each crepe on a piece of parchment or wax paper, or simply leave the crepes in the piece of plastic inside the package which separates them.
Measure and grab cups of your vegetable-cheese mixture and then dispense into the center of your crpe as a filling. Carefully roll the crpe around the filling with the help of the plastic or parchment paper to give you a hand.
Set aside the rolled crpe seam-side down over a big plate. Do previous step right up until the remaining crpes and filling are consumed.
Serve every single crpe and in case preferred, put some topping on each crepe using two tablespoons of your premade sauce and chives.
Recipe Notes and Tips:
To remove kernels, let the corn cob sit on its stem part in a dish and slice them off with a sharp, thin-bladed knife.
Try to get "Ready-to-use" crepes in the produce area of the grocery store or next to refrigerated tortillas. They're ideal and practical for this unique recipe.
About the Author:
The writer is a good chef who really likes to prepare refreshing dishes particularly during summer. She has a site dedicated to simple summer recipes Discover how to make a cool summer main dish in this article. Or visit this website for more easy, fun and refreshing recipes for your summer getaway!
