Summer Vegetable Crepes

• 13 cup sour cream, light
• 1/2 cup chives freshly chopped, divided, plus more for garnish
• 3 tablespoons milk, low-fat
• 2 tablespoons lemon juice
• 3/4 teaspoon salt divided
• 1 tablespoon olive oil, extra-virgin
• 2 cups zucchini chopped
• 1 1/4 cups green beans chopped
• 1 cup corn fresh, from 1 large ear
• 1 cup ricotta cheese part-skim
• 1/2 cup monterey jack cheese shredded
• 1/4 teaspoon black pepper freshly ground
• 4 each crepes 9-inch, aready-to-usea

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined.
2. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes.
5. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper.
6. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.
7. Remove from the heat.
8. 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).
9. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe.
10. Use the paper (or plastic) to help you gently roll the crepe around the filling.
11. Place the crepe seam-side down on a dinner plate.
12. Repeat with the remaining crepes and filling.
13. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

sour cream, chives freshly, milk, lemon juice, salt, olive oil, zucchini, green beans, corn fresh, ricotta cheese, black pepper

Taken from recipeland.com/recipe/v/summer-vegetable-crepes-49689 (may not work)