Summer Vegetable Crêpes

Directions

Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ teaspoon salt in a small bowl until combined.

Set aside.

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 ¼ cup chives, the remaining ½ teaspoon salt and pepper.

Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.

Remove from the heat.

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 ¾ 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.