Summer Vegetable Crepes

1/3 c. sour cream

½ c. chopped fresh scallions

3 Tbsp. milk

2 tsp. lemon juice

¾ tsp. salt, divided

1 Tbsp. extra-virgin olive oil

2 c. chopped zucchini

1 ¼ c. chopped green beans

1 c. fresh corn kernels

1 c. ricotta cheese

½ c. shredded Monterey Jack cheese

¼ tsp. freshly ground pepper

4   9-inch “ready to use“ crepes (easy to make or can be found near tortillas in store)

Stir sour cream, ¼ c. scallions, milk, lemon juice and ¼ tsp. salt in a small bowl until combined.  Set aside.  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 min.  Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ c. scallions, the remaining ½ tsp. salt and pepper.  Cook, stirring gently, until the cheese is melted, 1-2 min.  Remove from the heat.  To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package).  Spoon one-fourth of the vegetable-cheese mixture (about ¾ c.) down the center of the crepe.  Use the paper (or plastic) to help you gently roll the crepe around the filling.  Place the crepe seam-side down on a dinner plate.  Repeat with the remaining crepes and filling.  Serve each crepe topped with 2 Tbsps of the reserved sauce and more scallions, if desired.  Taken from Eating Well July/August 2008 issue

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