For the crepes: 2 cups flour 2 eggs 1.5 cups of milk Half glass of beer 0,044 butter 1 pinch of salt Filling: 1 onion 1 clove of garlic 4 zucchini 0,44 lbs cream 0,154 lbs crumbled feta cheese 1 tablespoon of olive oil oil half a bunch of dill 4 tablespoons salt, pepper whisked flour, 2 eggs, milk and beer in a deep bowl with a mixer. Add 1 pinch of salt and 0,044 lbs and wait until you get a smooth texture. Cover it with a clean cloth for 30 minutes. For the stuffing, peel and chop the onion. Peel and crush the garlic. Clean and grate the zucchini. Clean and chop the dill. Heat the oil in a pan and sauté the onion and garlic. Zucchini and let it sit for 10 minutes, drinking it through. Take it off the heat to add and pass the dill. Let it cool. Add the egg, cream, cheese and pepper. Grease the butter pan with it. 1 ladle of crepes will take long enough to spill and not brown one side. Turn it over with a plate tool or spatula and send it off side to side. Prepare the crepes in th...