Summer Vegetable Crêpes

adapted from EatingWell: July/August 2008

4 servings

Ingredients

1/3 cup vegan sour cream (i use tofutti)

1/2 cup chopped fresh chives, divided, plus more for garnish

3 tablespoons plain soy 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

1 cup vegan ricotta cheese (i use tofutti)

1/2 cup shredded vegan mozarella shreds (i use daiya)

1/4 teaspoon freshly ground pepper

4 9-inch crêpes, your favorite recipe

Preparation

Stir vegan sour cream, 1/4 cup chives, soy 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 vegan ricotta, daiya mozarella, 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 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 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.