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Summer Vegetable Crepes

Cr
4 Servings - 30 min - eatingwell.com
Servings:4  | Calories:274 | Total Fat:19g  | Chol:50mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 10g
50 %
Total Carb 15g
5 %
Fiber 2g
8 %
Sugars 5g
---
Cholesterol 50mg
17 %
Sodium 633mg
26 %
Protein 14g
28 %
Calories:
39% Part-skim ricotta cheese
30% Others combined
19% Shredded Monterey Jack cheese
11% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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, (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
4 9 inch “ready-to-use” crêpes, (see Tip)

Directions : View recipe directions on eatingwell.com

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