|Butter||60 Gram (4 Tablespoon)|
|Olive oil||4 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Zucchini||2 Pound (1 Kilogram)|
|Chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
Make the crepes using the Herb Crepe Batter or Basic Crepe Batter recipe.
Set aside and keep warm.
Melt the butter with the olive oil in a large frypan and saute the garlic for two minutes over a low heat.
Slice the zucchini and add to the garlic with the tomatoes, salt and pepper.
Cook over a low heat for ten minutes.
Stir in the bread crumbs and mix thoroughly.
Fill each crepe with the zucchini filling.