BASIC CREPE RECIPE:

2 eggs
1 1/4 c. milk
1 c. plain flour
1/4 tsp. salt
2 tbsp. melted butter or vegetable oil

Beat together the eggs and milk with a whisk or electric beater. Sift the flour with the salt and add to the egg mixture. Add the melted butter and blend thoroughly. Allow the mixture to stand at least an hour before using. If batter is too thick, add a little milk and mix.

Pour a scant 1/4 cup of batter into 8 or 10 inch pan. Tilt to spread the batter to edge of pan. Cook until top is dry. Turn oven and cook other side about 15 seconds. Makes about 10 crepes.

FILLING:

3 tbsp. butter
3 tbsp. vegetable oil
4 lg. onions, sliced
6 zucchini, shredded (about 5 c.)
2 tbsp. chopped celery
1 1/2 leaf oregano, crumbled
1 1/2 tsp. salt
1/4 tsp. pepper

Heat 2 tablespoons of the butter and 2 tablespoons of the oil in large skillet. Add onion and saute until tender, stirring often. Remove with slotted spoon to bowl. Heat remaining butter and oil in skillet. Add shredded zucchini and saute over high heat, stirring often, until tender and juices have evaporated. Do not brown. Add zucchini to onion. Stir in parsley, oregano, salt and pepper.

SAUCE:

2 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1 1/2 c. milk
2 eggs
1/4 c. grated Parmesan cheese

Melt butter in saucepan. Stir in flour and salt. Gradually add milk; cook, stirring constantly, until sauce thickens and bubbles. Beat eggs in bowl. Gradually beat in half of hot sauce then pour back into saucepan. Stir in cheese. Measure and reserve 1 cup of sauce. Assemble 1 crepe in buttered pie plate or baking dish. Spread with generous 1/3 cup zucchini filling and 2 tablespoons sauce.

Continue stacking and filling, ending with plain crepe. Pour the reserved 1 cup sauce over top, letting it run down sides. Bake in moderate oven, 350 degrees, for 30 minutes to heat through and brown top. Cut in pie wedges to serve.