Description
A way to get the kids loving healthy foods, too!
Ingredients
For the crepes:
- 2 whole eggs, beaten
- 1 ¼ cups whole milk or half-and-half
- 2 tbsp unsalted butter, melted
- 1 cup all-purpose flour
- ½ tsp kosher salt
For the zucchini filling:
- 2 large garlic cloves, minced
- 1 large shallot, minced
- 3 medium zucchini or about 1 ½ lb, grated and liquid squeezed out a bit
- 2 packages cream cheese, room temperature
- 4 oz grated Gruyère, or any other low-moisture melting cheese
- Salt and pepper to taste
Instructions
For the crepes:
- Combine all ingredients in the blender just until smooth.
- Refrigerate for at least 30 minutes or overnight.
- Using a seasoned crepe pan or nonstick skillet, cover the surface of the pan with ¼-inch of batter. Sauté just until golden. Separate each crepe with wax paper. Yields 10-12 small crepes.
For the zucchini filling:
- Sauté garlic until lightly browned and add shallot. Cook for another 5 minutes.
- Add zucchini and cook for about 5 minutes. Set aside and let cool.
- Combine cream cheese and Gruyère, and mix until spreadable. Add zucchini mixture.
To finish:
- Preheat oven to 350 degrees.
- Top each crepe with filling and spread evenly; stack each crepe in a baking dish and finish with more grated cheese on top.
- Add bacon lardons (optional); bake for 20-25 minutes until lightly browned on the top and filling is melting. Cut and serve.