Vegetable Stuffed Sweet Potato Crepes

INGREDIENTS

• 1/3 cup plain kefir or sour cream
• 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 
• 6 Sweet Potato Crepes
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• PREPARATION

  1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
  2. 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.
  3. 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 & NOTES

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