Happy-Healthy Recipes!: Vegetable Stuffed Sweet Potato Crepes

1/2 cup chopped fresh chives, divided, plus more for garnish

3 tablespoons milk

2 teaspoons lemon juice

3/4 teaspoon sea salt, divided

1 tablespoon extra-virgin

2 cups chopped zucchini

1 1/4 cups chopped green beans

1 cup organic corn kernels (Costco sells frozen Organic corn)

1 cup ricotta cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon freshly ground pepper

Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add green beans first, then add zucchini and corn and cook, stirring, until beginning to brown, 5 to 7 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.
To roll crêpes, place one on a piece of parchment or wax paper. 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.

Tips: You can make and freeze crepes in advance. Thaw for 30 minutes before using.

Happy-Healthy Recipes!