Promised Land CSA » Summer vegetable crepes

Ingredients

• 1 1/3 cup reduced-fat sour cream
• 1 1/2 cup chopped fresh parsley, divided, plus more for garnish
• 3 tbsp low-fat milk
• 2 tsp lemon juice
• 3/4 tsp salt, divided
• 1 tbsp 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 1/2 cup shredded Monterey Jack cheese
• 1 1/4 tsp freshly ground pepper
• 4 9-inch “ready-to-use” crepes