This is a recipe that has been on my family for generations. We serve this on special occasions like Christmas and weddings, but it is really easy to make. Serve with a green leafy salad.
Preheat an oven to 350 degrees F (175 degrees C).
Place the eggs, milk, 1/4 teaspoon salt, melted butter, and flour into a blender. Blend until no dry lumps of flour remain in the batter. Scrape down the sides of the blender as needed. Heat an oiled, non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
Melt 2 tablespoons of butter in a large pot over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, and simmer until reduced to half its original volume. Stir in the chopped zucchini blossoms, cover, and cook a few minutes until the squash blossoms have softened and reduced in volume. Stir in the tomato, nutmeg, and epazote until the tomato begins to soften, about 2 minutes. Add the creme fraiche, then season to taste with salt and pepper.
Roll about 2 tablespoons of zucchini filling in each crepe, and place into a 9x13-inch baking dish. Pour the half-and-half cream evenly over top of the crepes, and sprinkle with grated Manchego cheese. Cover the dish with aluminum foil, tenting if necessary so the foil does not touch the cheese.
Bake in the preheated oven until the crepes are hot and the cheese has melted, about 10 minutes.
Per Serving: 594 calories; protein 19.6g; carbohydrates 51.3g; fat 35.4g; cholesterol 173.9mg; sodium 678mg.
Eating healthy breakfast to continue the day had become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the fruit wakes me up and bring me energy to take on the morning. Sugar is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feel full longer, and not want likely grab a side food out of the vending machine before break .
Making fruit a at 7.00 clock habit is simple . Easy as put the fruit in your fridge next to the sweet drink or on the bench next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.
Giving your stomach energy a bit of sweetness in the morning is important to kick-start your healthy body for the day and insert important element to your brain, which, incidentally, requires a continuous supply of sugar in the way of process glucose, amounting to around 120g daily. There is also substantial evidence to support the idea that a diet high in fibre can lowering your risk of a count of of cancers. And of course, you well-being from all the other vitamins and antioxidants in fruit, which keep you powerfull and healthy.