Zucchini Swiss Crepes Recipe
Ingredients
| 1 recipe Crepes | ||
| Unpeeled zucchini | 2 1/2 Cup (16 tbs) | |
| 6 tablespoons chopped green onions and tops | ||
| Butter/Margarine | 4 Tablespoon, divided | |
| Salt | To Taste | |
| 1 cup ricotta cheese or well-drained, fine-curd cottage cheese | ||
| Pinch each of sweet basil and oregano (or 1 teaspoon dried dill) | ||
| black pepper | 1 | |
| Shredded Swiss cheese | 3/4 Cup (16 tbs), divided | |
| Flour | 2 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Nutmeg | ||
Directions
Make crepes ahead as directed in recipe.
Shred zucchini and lightly press out excess moisture.
Cook onions gently in 2 tablespoons of the butter until soft.
Add zucchini and stir-fry until coated with butter.
Season with 1/2 teaspoon salt, cover and cook slowly until crisp-tender, about 5 minutes.
Stir or shake pan frequently.
Uncover and cook a few seconds to evaporate any excess liquids.
Mix with ricotta or drained cottage cheese.
Season ricotta mixture with a generous pinch each of oregano and basil, the cottage cheese with dill.
Mix well and add a few grindings of pepper and 1/4 cup of the Swiss cheese.
Put about 2 tablespoons of the filling on bottom third of each crepe and roll it up.
Place seam-side down and one-layer deep in shallow baking dish.
Cover and refrigerate until later or finish with sauce as follows.
Melt 2 tablespoons butter and blend in flour.
Stir over low heat without browning, about 2 minutes.
Add milk and stir with whisk over low heat until sauce boils and is smooth and thickened.
Season with 1/2 teaspoon salt, a pinch of nutmeg and 1/4 cup of the Swiss cheese.
Spread over filled crepes and sprinkle with remaining cheese.
Place under broiler about 5 minutes, or until sauce is bubbly hot and beautifully flecked with brown.
Serve from dish.
Shred zucchini and lightly press out excess moisture.
Cook onions gently in 2 tablespoons of the butter until soft.
Add zucchini and stir-fry until coated with butter.
Season with 1/2 teaspoon salt, cover and cook slowly until crisp-tender, about 5 minutes.
Stir or shake pan frequently.
Uncover and cook a few seconds to evaporate any excess liquids.
Mix with ricotta or drained cottage cheese.
Season ricotta mixture with a generous pinch each of oregano and basil, the cottage cheese with dill.
Mix well and add a few grindings of pepper and 1/4 cup of the Swiss cheese.
Put about 2 tablespoons of the filling on bottom third of each crepe and roll it up.
Place seam-side down and one-layer deep in shallow baking dish.
Cover and refrigerate until later or finish with sauce as follows.
Melt 2 tablespoons butter and blend in flour.
Stir over low heat without browning, about 2 minutes.
Add milk and stir with whisk over low heat until sauce boils and is smooth and thickened.
Season with 1/2 teaspoon salt, a pinch of nutmeg and 1/4 cup of the Swiss cheese.
Spread over filled crepes and sprinkle with remaining cheese.
Place under broiler about 5 minutes, or until sauce is bubbly hot and beautifully flecked with brown.
Serve from dish.
Chef
