The amount of flour was left out of the Zucchini Crepes recipe which ran in the August 13, 1981 Food section. SQUASH CREPES (Big batch) 5 to 6 zucchini or summer squash, shredded 1 teaspoon salt 5 eggs 2/3 cup milk 2 scallions, minced 1 clove garlic, minced 3/4 teaspoon baking powder Dash hot pepper sauce 1/2 to 3/4 cup flour Filling: 2 cups ricotta cheese 1 cup monterey jack or similar white cheese 1 cup grated parmesan cheese Dash salt Mix squash and salt and let stand in colander 30 minutes. Drain and press out water. Put eggs, milk, scallion, garlic, baking powder and hot pepper sauce in blender and puree. Add zucchini and 1/2 to 3/4 cup flour, as needed to make a thin, soupy batter. Fry 1/4 cup batter at a time, spreading it out in buttered 8-inch pan over high heat. (These may by frozen.) Mix well the ingredients for filling. Fill crepes and roll up. Bake in 400-degree oven about 10 minutes, until cheese melts.

SQUASH IS notoriously prolific, requiring only 45 to 55 days frm seed to maturity; gardeners sometimes groan at such fecundity. But rather than feel overwhelmed by a mountain of squash, you should take advantage of it plentude and economy.

Today we are most familiar with the long, cylindrical, light or dark green squash we know by its Italian varietal name: zucchini. Two other favorites, yellow crookneck and yellow straightneck, are perfectly described by their names. Another familiar and delectable squash is pattypan, which is round, flat, and greenish-white with scalloped edges. Pattypan has a slightly milder flavor than zucchini and other varieties. All summer squash, however, are interchangeable in recipes, with minor adjustments.

Squash is most delicate and delicious picked young, when the skin can easily be pricked by the thumbnail. It is firm, full of water and tender-crisp at this point. Whether from the garden, farm stand or market, squash should be stored in plastic bags in the refrigerator. Stored in this way, squash will maintain quality up to one week. Unfortunately, it is not possible to preserve the crisp quality of garden-fresh squash when it is frozen. However, when precooked or pure'ed, the frozen produce is quite good. Squash pure'e is a space-saver in the freezer, and handy for soups, casseroles and many other dishes.

The abundant summer squash may be steamed, boiled, broiled, fried or baked. Very young, tender squash are excellent for stir-frying. One thing to keep in mind when preparing squash casseroles is to parboil and drain the squash. This will prevent soggy results. Then just reduce the oven time for the casserole. And here's another tip: a medium (5 to 6 inches) whole squash can be steamed in just about 10 minutes. This method retains the crisp-tender quality of the vegetable. Steaming sliced squash takes only about three minutes.

Here are a few more handy squash statistics: one pound of squash is about 4 medium squash, which yields 2 cups slices, and 2 servings. One-half cup raw summer squash equals about 19 calories; cooked, the calorie count drops to 12 or 16. This half-cup of cooked squash yields 3.1 grams carbohydrate and .9 grams protein. And you don't have to peel these trouble-free vegetables.

Even when squash seems too big to cook, here's something to do: cut it in half lengthwise and parboil until just tender. Then scoop out seeds and the pithy part and discard this. Fill the cavity with stuffing and bake at 350 degrees, until thoroughly heated. Stuffed squash is a main course with eye appeal as well as good flavor. Here, in brief form, are some stuffing ideas:

Cooked ground beef and spaghetti sauce, topped with mozzarella cheese (run under broiler to melt cheese).

A mixture of cooked, diced ham, fresh bread crumbs, dry mustard, minced onion, moistened with broth.

Cooked sausage, seasoned bread crumbs, eggs, minced green pepper, onions and cooked spinach.

Spanish rice mixture, cooked ground beef and tomatoes.

Cooked ground or cubed lamb, cooked brown rice, minced garlic and a squeeze of lemon.

The inventive cook will think of many other possibilities. Some stuffed squash are good hot or cold. For example, parboiled squash halves filled with a cold, marinated vegetable salad is an attractive, delicious luncheon dish.

When the squash basket is overflowing, it is fun to experiment. Why not put thinly sliced young squash in a green salad? It adds crunch and surprising flavor. And why not add chopped, raw squash to gazpacho? And why not put squash rounds, fresh, cold and crunchy, on a tray with a sour cream dip? It's a fine idea for cocktails. And when putting up pickles, don't overlook the possibility of squash pickles -- zucchini pickles are superb.

Just as, in a good year, the squash basket seems always to be overflowing, so there seem to be bushels of squash recipes. SQUASH PUREE FOR FREEZER (Freeze basic puree, or preseason)

5 quarts chopped summer squash

21/4 teaspoons salt

1 teaspoon pepper

1/4 cup water (more if necessary)

1 cup chopped fresh parsley

In a 15-quart pot, cook all the ingredients, covered, until squash is soft. Stir often. Pure'e well in blender. Put in freezer containers, label and freeze.

To make preseasoned pure'e for soups and casseroles, cook together about 10 minutes: 3 cloves minced garlic, 3 large, chopped onions and 6 tablespoons butter. Add this to the basic pure'e before putting in blender. Proceed as directed. COLD SQUASH SOUP (4 servings)

1 medium onion, sliced

1/4 cup butter

6 medium summer squash, chopped

1/4 teaspoon salt

Dash of pepper

1/2 cup milk

1/2 cup cream

Chopped chives or parsley, as garnish

Saute' onion in butter until transparent. Add remaining ingredients. Chill before serving. Garnish with chopped chives or parsley. CHOCOLATE ZUCCHINI CAKE (9 to 12 servings) (A very moist cake)

1 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1/2 cup oil

3 eggs

1 teaspoon vanilla

1/2 cup buttermilk

21/2 cups flour

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 teaspoons baking soda

4 tablespoons cocoa

3 zucchini (approximately 6 inches long)

1/2 to 1 cup chocolate chips

In a large bowl, cream together sugars, butter and oil. Add eggs, vanilla and buttermilk and stir well. Measure next 6 ingredients into sifter and then sift into bowl. Grate the zucchini into the bowl and stir until blended. Pour into greased 9-by-13-inch pan. Sprinkle chocolate chips on top. Bake at 325 degrees for 45 minutes. CORN-STUFFED PATTYPAN (4 to 6 servings)

4 to 6 medium pattypan squash

1 cup creamed corn, fresh or canned

1/4 cup butter

Bread crumbs

Preheat oven to 350 degrees. Cook whole squash in salted water until barely tender -- about 5 minutes. Scoop out center of squash with teaspoon. (Reserve pulp for another use.) Fill shells with corn, top with bread crumbs and dot with butter. Bake 20 minutes to heat through. SQUASH CREPES (Big batch)

5 to 6 zucchini or summer squash, shredded

1 teaspoon salt

5 eggs

2/3 cup milk

2 minced scallions

1 clove minced garlic

3/4 teaspoon baking powder

Dash of hot pepper sauce Filling:

2 cups ricotta cheese

1 cup monterey jack or similar white cheese

1 cup grated parmesan cheese

Dash of salt

Mix squash and salt and let stand in colander 30 minutes. Drain and press out water. Put eggs, milk, scallion, garlic, baking powder and hot pepper sauce in blender and pure'e. Fry 1/4 cup batter at a time, spreading it out in buttered 8-inch pan over high heat. (These may be frozen.) Mix well the ingredients for filling. Fill crepes and roll up. Bake in 400-degree oven about 10 minutes, until cheese melts. CORN AND SQUASH CASSEROLE (4 servings)

4 medium size zucchini or summer squash

4 large mushrooms, chopped

4 ears corn, kernels cut off

1 cup vegetable stock

3 tablespoons butter

3 tablespoons flour

1/2 cup evaporated milk

3 tablespoons finely chopped parsley

1 tablespoon finely chopped basil

Cut squash and mushrooms into 1/4-inch slices and put into a casserole along with corn. Add half the stock. Cover the casserole and bake for 20 minutes at 350 degrees. Meantime, make sauce by melting butter, stirring in flour, adding the rest of the stock and the milk. Stir constantly over medium heat until thick. Remove from heat and stir in the rest of the ingredients. Remove casserole from oven, stir gently and top with the sauce. Return casserole to oven and bake 20 minutes more. STEAMED SUMMER SQUASH VINAIGRETTE (4 servings)

6 medium summer squash, thinly sliced

6 tablespoons olive oil

1 tablespoon dijon mustard

2 tablespoons red wine vinegar

Salt and pepper to taste

1 shallot, minced (optional)

Steam squash until crisp-tender. Plunge under cold water. Drain well. Mix remaining ingredients and pour dressing over squash. BROILED SUMMER SQUASH (4 servings)

4 summer squash

Butter

Celery salt

Bread crumbs

Grated parmesan cheese

Parboil squash 6 minutes, drain and cut in half lengthwise. Score tops with sharp knife. Coat with a layer of each of the remaining ingredients in the order given. Broil just a few minutes to brown cheese. SUMMER SQUASH RING (6 servings)

6 summer squash, cooked and mashed (or frozen squash pure'e)

6 scallions, minced

6 slices bread, shredded

1/4 cup grated parmesan cheese

1 cup milk

3 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

3 eggs, beaten

Mix well. Pour into greased ring mold, place mold in pan of hot water (about 1 inch deep) and bake at 350 degrees for 45 minutes. SQUASH IN FOIL (6 servings)

3 zucchini, sliced 1/2-inch thick

6 crookneck squash, sliced 1/2-inch thick

6 pattypan squash, sliced 1/2-inch thick

1 onion, sliced

Dash of basil, oregano or other herbs.

Place squash on a large sheet of heavy-duty aluminum foil. Top with onions, sprinkle with herbs. Seal in foil. Bake at 400 degrees for 30 minutes. STIR FRIED CABBAGE AND SQUASH (8 Servings)

1/4 cup salad oil

1 large garlic clove

6 cups packed, sliced cabbage

2 medium zucchini or summer squash, thinly sliced

21/4 teaspoons salt

1 teaspoon sugar

In wok or 5-quart dutch oven, over high heat, in hot oil, cook garlic until browned; discard garlic. Add cabbage and squash, stir-frying (stirring quickly and frequently) until they are coated with oil. Add salt and sugar, reduce heat to medium high; continue stir-frying 7 to 8 minutes, until vegetables are tender-crisp.