A delicious and painless way to sneak more vegetables into the brunch, these crêpes are good for when brunch tilts more in the direction of breakfast. You can make the filling a day in advance and store it, tightly covered, in the refrigerator. Warm it over low heat before using it as a filling.
Recipe information
Yield
makes 6 crêpes
Ingredients
Preparation
Step 1
Sprinkle the zucchini with the salt and let stand for 10 minutes to draw out the water. Pat dry with paper towels.
Step 2
Cook the spinach in a skillet with 1/4 cup of water until completely wilted. Cool under cold running water and squeeze dry in a clean kitchen towel. Chop the spinach into 1/8-inch pieces.
Step 3
Melt the butter in a skillet over medium heat. Add the onion and sauté for 3 minutes, or until translucent. Add the zucchini and cook until it begins to soften, about 1 minute. Add the spinach and cook for about 4 minutes. Season with salt and pepper. Set aside to cool to room temperature.
Step 4
Shortly before serving, arrange the crêpes dark side down on a clean work surface. Place about 1/3 cup filling on the center of each crêpe. Fold one-third of the bottom up; then fold each side in toward the center to make an envelope. Fold the top of each crêpe down to seal it.
Step 5
Heat the crêpes in a little butter in a crêpe pan or on a griddle. Alternatively, bake them in a preheated 400°F oven until the crêpes are very warm.
