Zucchini Ricotta Crêpes

Nothing like cooking with home grown ingredients!

Zucchini Ricotta Crêpes

serves 4-6

For the crêpes:

Ingredients:
1 cup all purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Directions:

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

For the sauce and filling:

Ingredients:

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt
1 tablespoon extra-virgin olive oil
2 zucchinis, chopped
1 small yellow squash, chopped
1 cup chopped sugar snap peas
1 cup corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon pepper

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, squash, sugar snap peas 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. Fill crêpes with vegetable-cheese mixture and served topped with reserved sauce.
   
   
   Bon Appétit!

adapted from EatingWell July/August 2008