This just might be my favorite summer recipe I made this year! It’s perfect as an appetizer or served for a ladies luncheon.
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We are first going to start with the crepes, which can be made a couple days in advance. Place 4 eggs in mixing bowl.
Add 1 cup of flour
1/2 cup of milk
Cover mixture and refrigerate until you are ready to cook the crepes.
Scoop mixture into heated griddle.
Tilt pan so it cooks evenly and then flip over to cook other side. Guys, if I can do this, anyone can.. it’s easier than flipping a cooked egg.
Stack prepared crepe and separate each one with a sheet of parchment paper
Remove kernels from cooked and husked corn and chop bell peppers and other vegetables needed for filling
First add onions and scallions to saute pan
Then add the ricotta …
And the additional vegetables to the mixture ( I roasted some of these vegetables for about 10 minutes before placing them in saute pan, but this is optional).
You should have a consistency like such…
Next you want to make the sauce to go on the top of the crepe. Combine the sour cream, 1/4 cup of chives, milk, lemon juice and 1/4 teaspoon salt in bowl until combined.
Next, thinly slice 8 cucumbers
Scoop approximately 2 tablespoons of mixture into center of crepe
Spread mixture up and down the center of crepe and gently roll one edge of crepe until it overlaps the other side. To hold together, place a toothpick in middle with cucumber poking out for presentation 🙂
Drizzle sauce on top of the crepe
The flavors are light and the ricotta goes so smoothly with the mixed vegetables
I made a few extra crepes for dessert later on! Vanilla yogurt is the filling for this crepe, topped off with fruit, cinnamon and pecans.