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Zucchini, corn, and green beans just scream “summer” don’t they? Add chives and cheese and a creamy sauce and you can wrap up summer and take a big bite out of it!

Summer Vegetable Crêpes 

recipe from Eating Well


  • 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 (or summer, crookneck, patty pan squash)
  • 1¼ cups chopped green beans
  • 1 cup fresh corn kernels, (from 1 large ear)
  • 1 cup part-skim ricotta cheese
  • ½ cup shredded cheese
  • ¼ teaspoon freshly ground pepper
  • 4 9-inch “ready-to-use” crêpes, (see Cook’s Note)


  1. Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ teaspoon salt in a small bowl until combined. Set aside.
  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, shredded cheese, 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.
  3. To roll crêpes, place one on a piece of parchment or wax paper. Spoon one-fourth of the vegetable-cheese mixture (about ¾ cup) down the center of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Top each crêpe with 2 tablespoons of the reserved sauce and more chives, if desired. Serve with a tossed salad.

Cook’s Note: Ready-to-use crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

I’m thinking you could add or substitute just about anything that strikes your fancy to this recipe. Beets, carrots, kale, spinach, peppers, onions, garlic, all of these are possibilities. And if you can’t find ready-made crêpes, I saw in the reviews for this recipe that people had used egg roll wrappers and corn tortillas as substitutes. Whole wheat tortillas, or raw tortillas freshly cooked would work well too; or even pita pockets.