Zucchini Swiss Crepes
|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|
|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|
|Milk||1 1⁄2 Cup (24 tbs)|
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.