Egg And Zucchini Crepes Recipe
Ingredients
| Dry bread crumbs | 1 Cup (16 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Minced onion | 1⁄3 Cup (5.33 tbs) | |
| Zucchini | 1 Large, cut into julienne strips | |
| Eggs | 3 , lightly beaten | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Minced parsley | 3 Tablespoon | |
| Crepes | 12 | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) | |
| Grated gruyere cheese | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 419 Calories from Fat 244
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 15.9 g79.5%
Trans Fat 0 g
Cholesterol 192.7 mg64.2%
Sodium 405.2 mg16.9%
Total Carbohydrates 27 g9.1%
Dietary Fiber 0.99 g4%
Sugars 3 g
Protein 14 g28.5%
Vitamin A 26.4% Vitamin C 26.1%
Calcium 12.5% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
Remove from pan and reserve.
Add rest of butter to pan and saute onion and zucchini until the vegetables are tender.
Add the eggs, salt and pepper and with a fork very lightly scramble the mixture over low heat.
Add the egg mixture to the bread crumbs.
Stir in parsley and divide the mixture between the crepes.
Roll up and arrange seam side down in a buttered shallow baking dish.
Sprinkle crepes with cheeses and bake at 375°F for 10 minutes or until hot and cheese is golden
Chef
