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Summer Vegetable Crepes
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Summer Vegetable Crepes

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/3 cups reduced fat sour cream
1/2 cup chopped fresh chives, divided
3 Tbsp low fat milk
2 tsp lemon juice
3/4 tsp salt, divided
1 Tbsp extra virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 tsp freshly ground pepper
4 (9-inch) crepes
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Let's Make It
1
1. Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 tsp. salt in a small bowl until combined. Set aside.
2
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans, and corn and cook, stirring, until beginning to brown, 6-8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 tsp. salt, and pepper. Cook, stirring gently, until the cheese is melted, 1-2 minutes. Remove from heat.
3
3. Fill and roll crepes. Top each crepe with 2 Tbsp. of the reserved sauce.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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