Grandma's handkerchiefs stuffed with zucchini, ham and fontina??

I have made thousands of crepes. I make my manicotti using a crepe (or crespelle). I have never heard of a Fazzoletti della Nonna until I bought Marcella Hazan's Italian Kitchen cookbook.
Now I want to make them every week. What a good way to use up leftovers. I even imagine a child of any age eating these. What's not to love?
A pasta crepe filled with cheese and whatever, folded, smothered with a cream sauce, more cheese, pats of butter and baked until ooey, gooey good?

This is the Italian version of a quesadilla.
Although this was supposed to be for dinner last night, The Nudge wanted a hamburger so I put the crepes in the fridge. Will just make them today.

Crepes (fazzoletti)
* 1 1/2 cups whole wheat pastry flour
* 1 1/2 cups milk
* 3 eggs
* salt
* 2-3 tbls butter

In a 9" non-stick pan, using a 1/3 cup measure, pour the batter into the pan on one side and twirl around and round until the bottom is covered. Let is cook for 1-2 minutes and flip.


Cook the other side for a few seconds, remove to a paper plate and...........


.......stack them up with a piece of wax paper in between.

The key is to make as many papers as you want crepes. You will loose count, trust me. This recipe made exactly 10 crepes. I will use 4 for dinner and the other 6 will get frozen for manicotti at the end of the month.

Filling
* 1 medium zucchini, sliced into very thin rounds (this is where a mandolin comes in handy)
* 1 pound fresh tomatoes, seeded and chopped
* 1/3 cup EVOO
* 1/2 cup chopped onion
* 1 tbls chopped garlic
* 3 ounces boiled ham, chopped fine
* salt & pepper
* 1/4 pound fontina, muenster or jack cheese, grated
* 2/3 cup Parmesan cheese, grated
* butter for dotting tops

Saute zucchini, garlic and onions until softened. Add tomatoes and cook until oil separates. Season with salt & pepper.
In crepe, place ham, cheese and zucchini mixture. Fold in half then in quarters.
Place in baking pan with tips facing up, laying 3 crepes in an Au gratin pan or make 2 rows width wise in baking pan. Cover with remaining grated cheeses, dot with butte and bake in 400F oven for about 15 minutes, until cheese is browned and bubbly.
Serve with bread if you want.

These were soooooooo good. I will be making them again....and again....and again.