summer vegetable crepe

During college, I was able to spend a summer in France getting a couple of foreign language credits, but mostly enjoying the delicious food and wine.  One of my favorite things to do after class was to wander around the city, stop in H&M and grab a yummy crepe!  Since I'm not allowed to keep nutella in the house for fear of demolishing the entire jar in one sitting, we came up with a slightly healthier way to enjoy a few crepes for a lazy Saturday afternoon lunch.

Summer Vegetable Crepes

adapted from EatingWell

1/3 cup reduced-fat sour cream

1/2 cup chopped green onions

3 T low-fat milk

2 tsp lemon juice

3/4 tsp salt, divided

1 T olive oil

1-2 zucchinis, chopped

1 1/4 cups green beans, chopped

1 can corn

1 cup part-skim ricotta cheese

1/2 cup mozzarella cheese

1/4 tsp pepper

4-5 9" crepes (recipe below or purchase ready made)

Stir sour cream, 1/4 cup green onions, milk, lemon juice, and 1/4 tsp salt in a small bowl (this will be your sauce).  Heat oil in a large skillet over medium-high heat.  Add zucchini, green beans and corn and cook, stirring, for about 10 minutes.  Reduce heat to low, stir in ricotta, mozzarella, remaining green onions, 1/2 tsp salt and pepper.  Stir and cook until cheese is melted, 1-2 minutes.  Remove from heat.  Spoon about 3/4 cup of mixture into the middle of the crepe and roll up.  Place seam-side down on a plate and top with sauce. 

Easy Crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 T butter, melted

In a mixing bowl, whisk flour and eggs.  Gradually add milk and water and stir. Add salt and butter and beat until smooth.  Heat a large frying pan or griddle over medium-high heat.  Pour about 1/4 cup of mixture for each crepe.  Tilt pan in a circular motion so the batter coats the surface evenly.  Cook for about 2 minutes on each side.