Summer Vegetable Crepes

Found this delicious recipe on Eating Well. So delicious! And a great way to use our CSA veggies :) We did not use the sour cream sauce because I forgot about it in the fridge, and we still thought they were great! I also didn't add the chives because I forgot to buy them and they were still yummy!

Ingredients:
1/3 c. reduced fat sour cream
1/2 c. chopped fresh chives
3 T. low fat milk
2 t. lemon juice
3/4 t. salt, divided
1 T evoo
2 c. chopped zucchini
1 1/3 c. chopped green beans
1 c. fresh corn kernels (from 1 large ear) - I used frozen and it worked great
1 c. part skim ricotta cheese
1/2 c. shredded monterey jack cheese
1/4 t. freshly ground pepper
4 9-inch crepes (we found these near the strawberries in the produce section. they may also be frozen or near the refrigerated tortillas)

Directions:
1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 t. salt in a small bowl until combined. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring until beginning to brown, 6-8 minutes. Reduce heat to low; stir in ricotta, monterey jack, the remaining 1/4 c. chives, the remaining 1/2 t. salt and pepper. Cook, stirring gently, until cheese melts. 1-2 min. Remove from heat.
3. 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 1/4 of the mixture into each crepe. Gently roll the crepe and put seam side down on a plate. Top with 2 T. of the sauce and more chives if desired. I was NOT successful at rolling them, but they were still delicious!