vegetable stuffed crepes sour cream sauce
Ingredients:
  • (1/3 cup) reduced-fat sour cream
  • (1/2 cup) fresh chives, chopped and divided
  • (3 Tbsp.) low-fat milk
  • (2 tsp.) lemon juice
  • (3/4 tsp.) salt, divided
  • (1 Tbsp.) extra-virgin olive oil
  • (2 cups) zucchini, chopped
  • (1 1/4 cups) green beans, chopped
  • (1 large ear) corn, kernels cut off
  • (1 cup) part-skim ricotta cheese
  • (1/2 cup) Monterey Jack cheese, shredded
  • (1/4 tsp.) freshly ground pepper
  • (4) “ready-to-use” crêpes (9 in. diameter)
Servings

4

Dinner

Vegetable Stuffed Crepes w/Sour Cream Sauce

Chopped zucchini, green beans and corn sauteed with cheese then stuffed in thin crepes and topped with an herb sour cream sauce.

Preparation Time

About 20 minutes

Cook Time

About 10 minutes

    Instructions

  1. 1In a small bowl, combine sour cream, 1/4 cup chives, milk, lemon juice and 1/2 tsp. salt, set aside.
  2. 2Place a large nonstick skillet over medium-high heat. Add oil. When hot, add zucchini, green beans and corn. Cook 6-8 minutes, stirring often.
  3. 3Reduce heat to low, then add ricotta and Monterey Jack cheeses, rest of chives and rest of salt and pepper. Stir for 1-2 minutes, until cheese is melted. Set aside off heat.
  4. 4Line each crepe down the middle with 1/4 of the filling, then gently roll up. Place on platter seam-side down. Top each crepe with 2 Tbsp. sour cream sauce and serve.

Nutritional Information

Serving Size: 1 crêpe, 2 Tbsp. sour cream sauce



Amount Per Serving:

  • Calories 302
  • Total Fat 17 g
  • Total Carbohydrate 25 g
  • Protein 15 g
  • Cholesterol 46 mg
  • Sodium 687 mg
  • Fiber 3 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.