ORGANIC SUMMER CREPES Recipe

By on Jun 20, 2010 in Recipes

Linda’s comment:  I made this recipe and it is DELICIOUS….I made my own crepes or you can buy packaged crepes in the daily case or refrigerated tortillas. Use as much organic ingredients as you can.  enjoy

ORGANIC SUMMER CREPES

  • INGREDIENTS
    • 1/3 cup organic reduced-fat sour cream
    • 1/2 cup chopped fresh chives, divided, plus more for garnish
    • 3 tablespoons organic rice milk
    • 2 teaspoons organic lemon juice
    • 3/4 teaspoon salt, divided (sea-salt or bio-salt)
    • 1 tablespoon organic extra-virgin olive oil
    • 2 cups chopped organic zucchini
    • 1 1/4 cups organic chopped green beans 
    • 1 cup fresh organic corn kernels
    • 1 cup part-skim ricotta cheese 
    • 1/2 cup shredded organic Monterey Jack cheese 
    • 1/4 teaspoon freshly ground pepper
    • 4 9-inch “ready-to-use” (making your own crêpes is recommended) 

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.

Tags: , , , , , , ,