Summer Eating

Despite the recent snowstorm to hit my area would suggest, we are moving well into spring and on our way to summer. Eating during this time of year is best when it is light and full of fresh foods. Todays dish is both of that.

Summer Vegetable Crêpes

This delicious recipe uses crepes not for a sweet recipe, but for a savory one.

You can purchase pre-made crepes or make them yourself like I did using the recipe at the bottom. See the post here.

A nice mix of veggies.

The crepes are ready. Be careful, they tear.

Put in the filling and roll.

Make the sauce.

Oh yeah!

Summer Vegetable Crêpes

Prep Time: 30 min | Cook Time: 30 min

Ingredients:

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes, or use recipe below

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.

Nutritional Info: Per serving: 302 calories; 17 g fat (8 g sat, 6 g mono); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.

Nutrition Bonus: Calcium & Vitamin C (35% daily value), Vitamin A (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

Source: http://www.eatingwell.com/recipes/summer_vegetable_crepes.html

Crepes

From The Ranting Mom

Servings: 6 crepes | Difficulty: Easy

Ingredients:

3/4 cups flour
1 1/4 cups milk
1 egg and 1 egg yolk
1 pinch of salt
1 tbsp butter melted butter

Directions:

Sift flour into a mixing bowl. Add salt, eggs, and 1/2 of the milk.

Stir with a wire whip until smooth.  Add the remainder of the milk and melted butter or oil.

All the ingredients may be put into the blender for 10 seconds and use immediately – or if prepared by hand, allow it to rest for 1 hr so that milk and flour will be well blended.

The batter may be prepared for later use and will keep in the refrigerator all day.  If it is left for the next day, it may need to be thinned with 2 more tbsp milk.

Heat crepe pan over medium heat. Make sure pan is up to temp before starting. Spray pay liberally with non-stick spray ( do this before each crepe). Scoop out ⅓ cup of batter onto pan. Rotate pan to ensure batter covers entire pan. After about 30 seconds slide pan back and forth until crepe starts to move.  Cook another 30 seconds and slide crepe onto wax paper to cool. Repeat.