Zucchini Crepe Stack

Prepare basic crepes (see recipe on this blog)

Prepare vegetables:
Saute 4 sliced zucchini, 1 large sliced onion, 4 oz. mushrooms sliced. Salt and pepper to taste, 1/2 tsp. parsley and a touch of Italian seasoning.

Prepare sauce:
2 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1 1/2 cups milk
2 eggs
1/4 cup grated Parmesan cheese

Melt butter in saucepan; stir in flour and salt. Gradually add milk. Cook, stirring constantly until sauce thickens and bubbles, about 1 minute. Beat eggs in medium bowl, gradually beat in 1/2 of the hot sauce, pour back in saucepan, stir in cheese.

Final prep:
Place crepe in the bottom of a deep pie pan. Spoon on some of the vegetable mix. Spoon on some sauce. Add another crepe, more vegetables, more sauce, etc. until all crepes and vegetables are used. Try to end with a crepe on top. Pour the remaining sauce over the top crepe, sprinkle with a little Parmesan cheese. Bake at 350 degrees for 30 minutes.

-- Meredith Joy Sproul Friedman, 1948-

Meredith likes to serve this with a meat course, but it could be served alone as a luncheon plate.