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1 2/3 cups unbleached all purpose flour
2 cups whole or low-fat milk
4 eggs
1 cup very thinly sliced zucchini, chopped into small pieces
1/4 cup grated parmesan cheese
2 packets True Lemon
1 tablespoon mixed herbs: thyme, basil, parsley
salt to taste
1 tbs butter or butter substitute
Set oven to low/warm temperature, about 180 degrees and place oven-proof dish on center top rack.
Mix the flour and milk in a large bowl. Add the remaining ingredients and beat to mix thoroughly but do not over beat.
In a medium frying pan, melt the butter over medium heat. Drain the butter into a small bowl as reserve, leaving only enough to coat the bottom of the pan.
Using a ladle or measuring cup, pour in enough batter to coat the bottom of the pan about 1/8 inch, tipping the pan in all directions to coat evenly.
Cook over medium heat until underside is golden and lifts cleanly from pan. Flip and cook an additional minute on other side. Remove and place in oven.
Cook additional crepes as above. Wrap in foil until ready to fill/serve, or to use as bread substitute fold into triangles and serve warm.
Any sauteed vegetable or meat makes a great filling for these savory goodies- or put cheese in and serve quesadilla-style.
