Summer Vegetable Crepes Recipe
Recipe By EatingWell
Crêpes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it--without it, the crêpes are tricky to roll. Serve with: a tossed salad.
5
16 Rating -
Rate
Vegdiet
50minstotal
50m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Summer Vegetable Crepes Recipe
- 0.08 cup Reduced fat sour cream
- 0.13 cup Chopped fresh chives, divided, plus more for garnish
- 3/4 tablespoon Low fat milk
- 1/2 teaspoon Lemon juice
- 0.19 teaspoon Salt, Divided
- 1/4 tablespoon Extra virgin olive oil
- 1/2 cup Chopped Zucchini
- 0.31 cup Chopped green beans
- 1/4 cup Fresh Corn Kernels
- 1/4 cup Part Skim Ricotta Cheese
- 0.13 cup Shredded Monterey Jack Cheese
- 0.06 teaspoon Freshly ground pepper
Nutrition
value
value
224
calories per serving
13 g Fat10 g Protein15 g Carbs6 g FiberOther
Current Totals
- Fat13g
- Protein10g
- Carbs15g
- Fiber6g
MacroNutrients
- Carbs15g
- Protein10g
- Fiber6g
Fats
- Fat13g
Vitamins & Minerals
- Calcium273mg
- Iron2mg
- Vitamin A90mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B982mcg
- Vitamin B120mcg
- Vitamin C21mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium43mg
- Manganese< 1mg
- Phosphorus178mg
- Selenium10mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell