Egg And Zucchini Crepes Recipe
Ingredients
| Dry bread crumbs | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), minced | |
| Zucchini | 1 Large, cut into strips | |
| 3 eggs, lightly beaten | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 3 Tablespoon, minced | |
| 12 crepes | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Gruyere cheese | 1/3 Cup (16 tbs), grated | |
Directions
Saute bread crumbs in 1/4 cup butter; toss until lightly toasted.
Remove from pan; reserve.
Add rest of butter to pan; saute onion and zucchini until tender.
Add eggs, salt, and pepper; with fork very lightly scramble mixture over low heat.
Add egg mixture to bread crumbs.
Stir in parsley.
Divide mixture among crepes; roll up.
Arrange seam-side-down in buttered shallow baking dish.
Sprinkle with cheeses.
Bake at 375°F 10 minutes or until hot and cheese is golden.
Remove from pan; reserve.
Add rest of butter to pan; saute onion and zucchini until tender.
Add eggs, salt, and pepper; with fork very lightly scramble mixture over low heat.
Add egg mixture to bread crumbs.
Stir in parsley.
Divide mixture among crepes; roll up.
Arrange seam-side-down in buttered shallow baking dish.
Sprinkle with cheeses.
Bake at 375°F 10 minutes or until hot and cheese is golden.
Chef
