Zucchini Filling for Crepes

Was cruising pretty good the last couple of days. Last Friday evening and Saturday afternoon were lousy. But Saturday night and through to today (Monday) were just fine. I believe I'm getting the hang of the pizza station. The professional kitchen is about rhythm - and confidence - and not hesitating - and speed - and not making errors. And lots more. But that's at least the first few important things.

Things are so slow of Sunday night that we spent the shift cleaning stuff; Monday lunch was slow too so I was doing other prep for stuff on the menu. One item was the filling for the crepes.
This is exactly what I did

Ingredients

• ¼ c olive oil (80 ml)
  
• 1 onion - bruinoise (small diced or minced)
  
• 5-6 zucchini (I should give this by weight) (cut in short julienne)
  
• ½ liter (quart) cream (35% type)
• 100 gr (3 oz) Emmental cheese
• salt

Procedure

1. Put oil in pan
2. Add onion
3. Add zucchini
• soften; don't let it brown
4. Add cream (makes it soup-like)
• Reduce until just about thick enough to use as a filling (not liquidy)
5. Add emmental cheese
• Stir in to blend
6. Allow to cool

Finish

1. Fill the crepes with ... the filling. Put 2-3 Tablespoons of filling on the lower ½ of the crepe and roll up.
   
2. Place 2 (for example) per person in an ovenproof dish. Seam side down.
   
3. Top with bechemal (store bought - until I post a recipe)
   
4. Sprinkle with some more emmental cheese
5. Brown the top
   

Done

Note:

1. Short julienne involves cutting flat slices of zucchini the long way; about ¼ inch (½ mm) thick (like long flat pickle slices) - - and then cutting crosswise into short sticks
• A photo would be helpful 'round about here; wouldn't it?