Stir cour 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).
|