Ricotta, sour cream, fresh vegetables and herbs. Delicious, light, and perfect for a summer night. You can substitute pretty much any vegetable you have in your house or garden. I highly recommend keeping the corn AND using corn straight from the cob.

This recipe looks complicated, but I promise, it’s not! These can definitely be a full meal or you can serve them as a side dish.

Summer Vegetable Crepes

4 servings, approx. 300 calories per serving

1/3 cup reduced-fat sour cream

1/2 cup chopped fresh dill, divided, plus more for garnish (original recipe call for chives)

3 tablespoons low-fat milk

2 teaspoons lemon juice

3/4 teaspoon salt, divided

1 tablespoon extra-virgin olive oil

2 cups chopped zucchini

1 1/4 cups chopped green beans

1 cup fresh corn kernels

1 cup part-skim ricotta cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon freshly ground pepper

4 crepes, store-bought or from scratch (my favorite crepe recipe)

1. Stir sour cream, 1/4 cup dill, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

2. If making crepes from scratch, make the batter and refrigerate until you’re ready to make the crepes.

3. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup dill, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Cover and remove from the heat.

4. If making crepes from scratch, cook crepes placing parchment or wax paper between each crepe.

5. Spoon 1/4 of the vegetable-cheese mixtures (about 3/4 C) down the center of the crepe. Fold one side of the crepe around the mixture. Continue rolling until secure. Place crepe, seam-side down on plated. Repeat with remaining mixture.

6. Serve each crepe with an additional 2 Tbls. of reserved sauce spooned on top and garnish with dill.

Adapted from Eating Well.