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Egg And Zucchini Crepes Recipe
|Dry breadcrumbs||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Zucchini||1 Large, cut into strips|
|Eggs||3 , beaten|
|Parsley||3 Tablespoon, minced|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Grated gruyere cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2439 Calories from Fat 1455
% Daily Value*
Total Fat 164 g252.6%
Saturated Fat 95.1 g475.7%
Trans Fat 0 g
Cholesterol 1156.3 mg
Sodium 2371.6 mg98.8%
Total Carbohydrates 151 g50.2%
Dietary Fiber 4.8 g19.1%
Sugars 17 g
Protein 82 g164.6%
Vitamin A 158.3% Vitamin C 156.4%
Calcium 72.8% Iron 46.2%
*Based on a 2000 Calorie diet
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 375Â°F 10 minutes or until hot and cheese is golden.