Vegetable Crepes

• 14 cooked crepes (See All Purpose Dinner Crepes Batter)
• 2 cups zucchini, chopped into 1/2-inch cubes
• 1 (10 ounce) package frozen peas, thawed
• 1/2 cup celery, chopped
• 1/4 cup sweet onion, chopped
• 1/2 cup fresh mushrooms, sliced
• 1/4 cup butter (or margarine)
• salt & pepper
• 1/4 teaspoon oregano, dried
• 2 garlic cloves, minced
• 1/4 cup parmesan cheese, grated

1. Saute the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
2. Cover the pan for the last couple of minutes cooking time.
3. Stir in the oregano.
4. Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
5. Bake in 350u0b0F oven for 10-15 minutes.

batter, zucchini, frozen peas, celery, sweet onion, fresh mushrooms, butter, salt, oregano, garlic, parmesan cheese

Taken from www.food.com/recipe/vegetable-crepes-19661 (may not work)