Vegetable Crepes

Name: Vegetable Crepes
Ingredients: 14 cooked crepes (See All Purpose Dinner Crepes Batter); 2 cups zucchini, chopped into 1/2-inch cubes; 1 (10 ounce) package frozen peas, thawed; 1/2 cup celery, chopped; 1/4 cup sweet onion, chopped; 1/2 cup fresh mushrooms, sliced; 1/4 cup butter (or margarine); salt & pepper; 1/4 teaspoon oregano, dried; 2 garlic cloves, minced; 1/4 cup parmesan cheese, grated

11 ingredients

5 steps

Ingredients

14 cooked crepes (See All Purpose Dinner Crepes Batter)
2 cups zucchini, chopped into 1/2-inch cubes
1 (10 ounce) package frozen peas, thawed
1/2 cup celery, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter (or margarine)
salt & pepper
1/4 teaspoon oregano, dried
2 garlic cloves, minced
1/4 cup parmesan cheese, grated

Directions

1

Saute the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
2

Cover the pan for the last couple of minutes cooking time.
3

Stir in the oregano.
4

Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
5

Bake in 350°F oven for 10-15 minutes.