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 (Sometimes I add some asparagus (optional)) 1 cup fresh corn kernels, (from 1 large ear; see Tip) 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

Directions: 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 (Asparagus, if you choose) 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, (this is optional, I prefer not to use the cream).

Basic Crepe Recipe Ingredients: 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted

Directions: 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.