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Egg And Zucchini Crepes

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Parsley 3 Tablespoon, minced
  Crepes 12
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Grated gruyere cheese 1⁄3 Cup (5.33 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pancake
Ingredient: 
Zucchini

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg385.4%

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

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Egg And Zucchini Crepes Recipe