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
1In a small bowl, combine sour cream, 1/4 cup chives, milk, lemon juice and 1/2 tsp. salt, set aside.
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.
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.
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.