Vegetable Crêpes

Vegetable Crêpes
1/3 Cup reduced-fat sour cream
1/2 Cup chopped fresh chives, divided, plus more for garnish
3 TBS low-fat milk
2 TSP lemon juice
3/4 TSP salt, divided
1 TBS extra-virgin olive oil
1 Cup chopped yellow squash
1 1/4 cups baby spinach
1 Small onion, diced
1/2 Cup part-skim ricotta cheese
1/4 Cup shredded cheddar cheese
1/4 TSP freshly ground pepper
6 Whole wheat crêpes

Whole Wheat Crêpes
1 1/4 Cups whole wheat flour
3 Eggs
3/4 Cup low fat milk
1/4 Cup vegetable oil
1 1/4 Cups water
1/2 TSP salt

There's only so many pasta dishes I can make, so here's another great alternative for using left over veggies. I love making crêpes for breakfast or brunch, but I usually fill them with ham and cheese or fruit. I adapted this recipe from YumSugar, adding different vegetables and swapping the pre-made crêpes for homemade.

Stir sour cream, 1/4 cup chives, 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 squash and onions and cook, stirring, until beginning to brown, 5 minutes. Then add spinach and stir until wilted. Reduce heat to low; stir in ricotta, cheddar, 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.

For the crêpes, mix all ingredients in a mixing bowl until combined. Heat pan over medium high heat. Coat with cooking spray, then add about 1 ladle-full (about 1/4 cup) and swirl around pan until coated with a thin layer. When batter begins to set and edges curl-up, flip over and let cook for 30 seconds more. Add some of the veggie-cheese mixture and fold over. Repeat. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives.

It's a little labor intensive, but if you have your crêpe-making technique down, you'll want to make this dish morning, noon, or night!

(P.S) I had a left over crêpe for breakfast the next day, and it was delicious!