|Ladies' Home Journal ... ahead of the trends!|
|One larger zucchini works as well as several small.|
Because I am fortunate enough to live across the street from prolific and generous zucchini growers, I haven’t had to grow my own for years. On August 8 (National Sneak-Some-Zucchini-on-Your-Neighbors'-Porch Day – really) and throughout August they regularly supply me with enough squash to fulfill all my cravings. But, there’s only so much zucchini bread a girl can eat. (Never thought I’d type that line.)
|The batter is thin and runs a bit before setting up.|
|A tower of trendy, tasty goodness!|
Beat eggs; add milk and beat until blended. Make a well in the dry ingredients. Pour in liquid ingredients and blend. Add grated zucchini.
Heat 2 tablespoons olive oil on a griddle or in a large skillet. Use 1/4 cup batter for each crepe, spreading into a 6-in. circle. Fry crepes until golden on both sides, turning once. Use more oil as needed. Keep cooked crepes warm until all have been prepared and you are ready to fill.
To fill crepes: Fill crepes with 2 tablespoons each sour cream and grated Parmesan cheese. Roll up and garnish with additional cheese and chopped parsley, if desired. Makes 16.
Why Don’t You …