Crêpes with Zucchini, Spinach, and Onions

Name: Crêpes with Zucchini, Spinach, and Onions
Yield: makes 6 crêpes
Ingredients: 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)

December 14, 2011

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.

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