Crêpes with Broccoli and Gruyère

Name: Crêpes with Broccoli and Gruyère
Yield: serves 4
Ingredients: 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

December 14, 2011

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).

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