Mother-in-law’s “Signature Hot” – I barely managed to get the recipe that my husband loves!

Preparation:

Egg crêpes:
In a bowl, mix the eggs with salt and flour. Add the milk and stir. Fry the crêpes in hot oil until golden brown.

Filling:
I grind the chicken breast using a meat grinder. I peel the zucchini, grate it, and squeeze out the juice by hand. I grate the cheese, add salt and pepper to taste. I chop the green onions and parsley, add dried garlic, and season with mayonnaise. I spread the filling over the cooked crêpes and roll them up.

I grease a baking dish and arrange the crêpes in it. I bake them in the oven at 180°C (356°F) for 25 minutes.

Then, I sprinkle everything with grated cheese and bake for another 10 minutes.
Bon appétit!