Shredded Root Vegetable Pancakes

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  1. Tear sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a miniature bowl until combined. Place of abode apart.

  2. Heat oil in a huge nonstick skillet over medium-excessive heat. Add zucchini, green beans and corn and cook, stirring, until starting up to brown, 6 to 8 minutes. Decrease heat to low; shuffle in ricotta, Monterey Jack, the final 1/4 cup chives, the final 1/2 teaspoon salt and pepper. Cook dinner, stirring gently, until the cheese is melted, 1 to 2 minutes. Take a ways from the warmth.

  3. To roll crepes, discipline one on a portion of parchment or wax paper (or dawdle away it on the portion of plastic environment apart the crepes in the kit). Spoon one-fourth of the vegetable-cheese combination (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to enable you to softly roll the crepe around the filling. Residing the crepe seam-aspect down on a dinner plate. Repeat with the final crepes and filling. Encourage each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.


Guidelines: To bewitch kernels, stand a cob on its stem lead to a bowl and cut them off with a engaging, skinny-bladed knife.

“Willing-to-notify” crêpes are posthaste and handy. Peruse for them in the kind allotment of the market or advance refrigerated tortillas.

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