Summer Vegetable Crepes

• 13 cup reduced-fat sour cream
• 12 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 34 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 14 cups chopped green beans
• 1 cup fresh corn kernels (from 1 large ear, see Tip)
• 1 cup part-skim ricotta cheese
• 12 cup shredded monterey jack cheese
• 14 teaspoon freshly ground pepper
• 36 inches crepes

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.
14. Tips & Techniques.
15. To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

sour cream, fresh chives, lowfat milk, lemon juice, salt, extravirgin olive oil, zucchini, green beans, fresh corn kernels, ricotta cheese, shredded monterey jack cheese, ground pepper, crepes

Taken from www.food.com/recipe/summer-vegetable-crepes-434661 (may not work)