Summer Vegetable Crepes

A recipe from delish.com

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄3 cup reduced-fat sour cream
• 1⁄2 cup  chopped fresh chives, divided, plus more for garnish
• 3  tablespoons low-fat milk
• 2  teaspoons lemon juice
• 3⁄4 teaspoon salt, divided
• 1  tablespoon  extra-virgin olive oil
• 2  cups  chopped zucchini
• 1 1⁄4 cups  chopped green beans
• 1  cup fresh corn kernels (from 1 large ear, see Tip)
• 1  cup part-skim ricotta cheese
• 1⁄2 cup  shredded monterey jack cheese
• 1⁄4 teaspoon  freshly ground pepper
• 36  inches  crepes

Directions

1. Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.
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 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt, and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
4. Tips & Techniques.
5. To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.