Gruyère is one of the best cheeses to use in a crêpe because it is flavorful and melts nicely. Here, broccoli adds color and texture. You can prepare both the filling and the crêpes ahead of time and assemble the crêpes at the last minute. If you make crêpes in advance, the crêpes can be wrapped airtight and frozen for up to two months. Serve with Mixed Greens with Shallot Vinaigrette (page 169).

　　

Ingredients

serves 4

　　2 teaspoons olive oil

　　1/2 teaspoon minced garlic

　　Kosher salt and freshly ground black pepper to taste

　　4 cooked French Crêpes (1/2 recipe, page 140)

　　2 cups very well cooked, chopped broccoli (mixture of florets and stems, must be cooked soft)

　　2 cups grated Gruyère cheese (8 ounces)

　　1/4 teaspoon unsalted butter, plus extra for warming the crêpes

　　

Step 1

Heat 1 teaspoon of the olive oil in a medium skillet over medium-high heat for 30 seconds. Add the garlic and sauté for 2 minutes, or until soft. Add the broccoli and season with salt and pepper. Set aside to cool.

　　

Step 2

Shortly before serving, arrange the crêpes dark side down (the first side cooked is darker) on a clean work surface. Place 1/2 cup broccoli and 1/2 cup Gruyère cheese onto 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 3

Heat the crêpes in the butter in a crêpe pan or on a griddle. Alternatively, bake them in a preheated 400°F oven until the cheese is melted and the crêpes are very warm.

　　

Savory Crêpes Variations

Step 4

Consider assorted cheese, meat, and vegetable combinations. With ham, you could use Brie, Swiss, or Cheddar cheese, or that old standby Gruyère. For Ham and Cheese Crêpes, you’ll need a thin layer of thinly sliced ham and 1/4 cup or so grated cheese for each crêpe. Arrange the crêpes dark side down on a clean work surface. Fill the crêpe and 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. Griddle until the cheese is melted.

　　

Step 5

For Asparagus Cheddar Crêpes, place 1/4 cup cooked, finely chopped asparagus onto each crêpe. Sprinkle with 1/4 cup grated Cheddar cheese, fold over as per directions above, and griddle until crisp and until the cheese has melted.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.