Summer Garden Crepes Recipes

SUMMER VEGETABLE CREPES

Steps:

• 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 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.
• To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

SUMMER GARDEN CREPES

Steps:

• Mix first five ingredients together (eggs-salt) in blender.
• Add flour and blend again for 10 seconds.
• Scrape down blender and blend again.
• Pour into bowl and set aside.
• Chop scallions and chives.
• Separate chive blossoms if using.
• Heat up small skillet and toast sesame seeds until cooked to desired color.
• Set aside.
• Heat corn oil in 9-inch skillet (or crepe pan).
• Spead the oil around using a paper towel to make sure it coats bottom well.
• When pan is hot (test with drops of water--if they sizzle it is hot) pour in 1/3 cup batter and swirl it around to coat bottom of pan.
• Sprinkle with scallions, chives, chive blossoms and sesame seeds.
• Cook crepe until golden on bottom, loosen with knife and flip over to cook other side (30 seconds).
• Put cooked crepe on plate, covering crepe (s) with towel while cooking remainder of crepes, stacking them on top of each other as they finish cooking.