Summer Vegetable Crepes Recipe

INGREDIENTS

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