Egg And Zucchini Crepes
|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|
|Minced parsley||3 Tablespoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Grated gruyere cheese||1⁄3 Cup (5.33 tbs)|
Saute bread crumbs in half the butter, tossing them until lightly toasted.
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 375Â°F for 10 minutes or until hot and cheese is golden