Crepes with zucchini

I'm far from being a vegetarian. Every once in a while, when I'm really bored, I entertain myself by imagining my life as one. First I imagine living without eating poultry, which would be by far the easiest to give up. Then I try to focus on a life without fish, which would also be pretty easy to five up. Then it's steak's turn. Fine. I can live without steak and burgers and meatballs. And then I stop, because there are two things that I could never, ever give up: pork tenderloin and steak tartare. End of story.

Regardless, I do enjoy vegetarian meals here and there. I actually eat at least one vegetarian meal a day, or more if my best friend —who's a vegetarian— happens to be over for the weekend, like this past Halloween weekend. We had a little dinner party in costume on Sunday night and I thought crepes would be a great idea mostly because
a) everyone loves crepes
b) you can make the whole dish ahead of time, put it in the fridge and then stick it in the oven when your guests arrive, so you are not stuck in the kitchen while everyone else is having fun. And, boy, did we have fun...

CREPES WITH ZUCCHINI
Makes 8:

For the crepes:
5 oz. all purpose flour
1 1/2 cups milk
2 eggs
1/2 ounce melted butter

For the filling:
10 ounces zucchini, cubed
1 small onion, sliced
10 ounces whipped cream cheese
Salt and pepper
1/2 cup grated Parmesan cheese

To make the batter mix flour, milk and eggs in a large bowl until smooth. Add melted butter, stir and let rest, covered, for half an hour.

Heat up a little butter in a large skilled. Add onion and zucchini, season with salt and pepper and sautee until crisp tender. Remove from heat, add cream cheese and half the Parmesan and mix well.

To make crepes heat a little butter in a small skillet. Pour a ladle of batter in the hot pan, swirl to cover the bottom of the skillet and cook for about a minute. Flip and cook the other side for about 30 seconds. Fill each crepe with filling, roll them up and place in a baking dish. Sprinkle with remaining cheese and cook for about 20 minutes in a 350 F oven. Serve immediately.