Summer Vegetable Crepes

photo credit: recipe.com

Looking for a fresh, light summer lunch recipe idea? Try these Summer Vegetable Crepes, and you’ll have yourself a deliciously satisfying lunch that boasts just 4 Points each. Loaded with veggies, a creamy ricotta filling, and topped with a tangy cream sauce, the vegetarian crepes make a fantastic no cook lunch recipe to take on a picnic, to the beach, or to to serve at any summer get together. Serve them with a delicious low calorie summer salad or fresh fruit, and enjoy a fresh and healthy meal that’s very Weight Watchers friendly.

Summer Vegetable Crepes Recipe

Enjoy these delicious low calorie crepes at a picnic or party this summer, and feel good knowing that each healthy crepe is just 4 Points. Fresh and light, these tasty crepes are a wonderful no cook summer recipe that is easy, yet decadent.

Ingredients

  • 4 9-inch “ready-to-use” crêpes
  • 2 cups chopped cumber
  • 1/4 cup red onion, chopped
  • 1 cup green beans, chopped
  • 1/2 cup fresh jicama, cut into thin strips
  • 1/2 cup fresh corn kernels
  • 1/2 cup chopped fresh chives
  • 1/4 cup fresh cilantro, finely chopped
  • Zest from 1 lime
  • 3 cloves garlic, minced
  • 1/3 cup reduced-fat sour cream
  • 3 tsp lime juice
  • 1 cup part-skim ricotta cheese
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Instructions

  1. Stir sour cream, 1/4 cup chives, lime juice, 1/2 teaspoon salt, and 1/4 tsp pepper in a small bowl until combined, and set aside.
  2. Combine cucumber, green beans, jicama, corn, and onion. Stir in ricotta, lime zest, the remaining 1/4 cup chives, cilantro, garlic, and the salt and pepper.
  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 serving plate. Repeat with the remaining crêpes and filling.
  4. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Quick Notes

“Ready-to-use” crèpes can be found in the produce section of the market or near refrigerated tortillas.

Preparation time: 30 minute(s)

Cooking time:

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, Raw

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 1 crepe and 2 tbsp of cream sauce
Each serving = 4 Points

PER SERVING: 148 calories; 4g fat; 19 g carbohydrates; 15 g protein; 4 g fiber

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