RECIPES (cont.)
SPRING VEGETABLE FILLING____________________________________________
(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)
⅓
cup reduced-fat sour cream
½ cup chopped fresh chives, divided,
plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1¼ cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon freshly ground pepper
•
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.
•
Set your Crepe Maker to low-medium setting. Working with one premade crepe at
time lay it flat on the crepe maker.
•
Assemble the crepes by placing vegetable mixture onto each premade crepe.
•
Roll or fold the crepe and heat for about 2-3 minutes.
•
Repeat with the remaining crepes and filling.
•
Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives,
if desired.
TURKEY PESTO FILLING_______________________________________________
(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)
1 lb sliced turkey
1 lb shredded Mozzarella cheese
2 Roma tomatoes, diced
2/3 cup Pesto
•
Set your Crepe Maker to low-medium setting. Working with one premade crepe at
time lay it flat on the crepe maker.
•
Assemble the crepes by spreading a thin layer of pesto sauce over the crepe. Place 1
slice of cheese, 1 slice of turkey and chopped tomato over the pesto sauce on each
premade crepe.
•
Roll or fold the crepe and heat for about 2-3 minutes until the cheese is melted
through.
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