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Zucchini Swiss Crepes

Western.Chefs's picture
Ingredients
  Crepes 1 Cup (16 tbs)
  Coarsely shredded unpeeled zucchini 2 1⁄2 Cup (40 tbs)
  Chopped green onions and tops 6 Tablespoon
  Butter/Margarine 4 Tablespoon, divided
  Salt To Taste
  Ricotta cheese/Well-drained fine-curd cottage cheese 1 Cup (16 tbs)
  Sweet basil/1 teaspoon dried dill 1 Pinch
  Oregano/1 teaspoon dried dill 1 Pinch
  Freshly ground black pepper To Taste
  Shredded swiss cheese 3⁄4 Cup (12 tbs), divided
  Flour 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Nutmeg 1 Teaspoon
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.

Recipe Summary

Cuisine: 
European
Method: 
Broiled
Ingredient: 
Zucchini

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