Friday, August 5, 2011

S+S chow: summer vegetable crepes

AHHHHH! Its Friday. Finally. We couldn't take much more of this week. For reals. Since it is still approximately 200 degrees outside, we are craving light fare. Today, we present to you decadent summer vegetable crepes.  These crepes have such a light and delicate consistency and are sure to be a crowd pleaser. Bon appétit!

  • 1/3 cup reduced-fat sour cream
  • 1/2 cup chopped fresh chives, divided, plus more for garnish
  • 3 tablespoons low-fat milk
  • 2 teaspoons lemon juice
  • 3/4 teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped zucchini
  • 1 1/4 cups chopped green beans
  • 1 cup fresh corn kernels, (from 1 large ear)
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon freshly ground pepper
  • 4 9-inch “ready-to-use” crêpes {can be found in the produce or refrigerated tortilla section}

  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 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 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 (or leave it on the piece of plastic separating the crêpes in the package). 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.


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  17. The Summer Vegetable Crepes from S+S Chow are an absolute delight, offering a perfect blend of seasonal freshness and culinary creativity. The crepes themselves are light and impeccably cooked, providing a tender envelope for the vibrant medley of summer vegetables that are both flavorful and cooked to perfection, retaining their natural textures and colors. The dish is masterfully seasoned, allowing the natural flavors of the zucchini, bell peppers, and asparagus to shine, further enhanced by the subtle hints of herbs and a delicate sauce that complements rather than overpowers. This dish is not only a testament to S+S Chow's commitment to quality ingredients and skillful cooking but also a refreshing and satisfying option for anyone seeking a lighter, vegetable-forward meal.
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