The RLE Group Newsletter
May 2014 Volume 14, Issue 5
Ingredients
Prep.
1/3 cup reduced-fat sour cream
1.Stir sour cream, 1/4 cup chives, milk, lemon
juice and 1/4 teaspoon salt in a small bowl until
combined. Set aside.
1/2 cup chopped fresh chives, divided,
plus more for garnish
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 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, (from 1 large
ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
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.
4 9-inch “ready-to-use” crêpes, (see Tip)
Tips n’ Notes
To remove kernels, stand a cob on its stem end in a bowl and slice them off with a
sharp, thin-bladed knife. “Ready-to-use” crèpes are fast and convenient. Look for
them in the produce section of the market or near refrigerated tortillas.