Roast Chicken Round 2

I made the roast chicken again over the weekend and again it did not disappoint. I had fingerling potatoes from the CSA so they went in the pan with the chicken and cooked along side it. I have been reading lots of Patricia Wells cookbooks lately and made a recipe for Zucchini Crepes from her book Bistro Cooking. They were wonderful and although I don't have a photo I will share the recipe because the crepes were so easy and yummy.

2 medium zucchini, shredded on box grater and then layered in a colander with salt in between the layers. Let the zucchini drain for 30 min, pressing out the liquid every so often. Before proceeding make sure as much liquid as possible has been squeezed out.

in a small bowl mix 2 tablespoons of cream or 1/2 and 1/2, 1 egg beaten, 1 small clove of garlic that has been minced, and 1 tablespoon of flour

although the recipe doesn't call for it some finely chopped fresh herbs could be good

add in the zucchini to the egg mixture and stir to coat

heat a crepe or saute pan over med heat and heat a combination of butter and olive oil (just enough to coat the pan

put tablespoons of the batter in the pan, spreading them into about 3 inch rounds

saute until golden on each side