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.

　　

Ingredients

makes 6 crêpes

　　1 zucchini, halved lengthwise, ends removed, and very thinly sliced

　　1 tablespoon kosher salt, plus more to taste

　　1 bunch spinach, washed three times, stems removed

　　3 tablespoons unsalted butter, plus extra for warming the crêpes

　　1 small red onion, finely diced

　　Freshly ground black pepper to taste

　　6 cooked French Crêpes (1/2 recipe; page 140)

　　

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.

　　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.