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1
Heat 1 teaspoon of the olive oil in a medium skillet over medium-high heat for 30 seconds.
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2
Add the garlic and saute for 2 minutes, or until soft.
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3
Add the broccoli and season with salt and pepper.
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4
Set aside to cool.
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5
Shortly before serving, arrange the crepes dark side down (the first side cooked is darker) on a clean work surface.
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6
Place 1/2 cup broccoli and 1/2 cup Gruyere cheese onto the center of each crepe.
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7
Fold one-third of the bottom up; then fold each side in toward the center to make an envelope.
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8
Fold the top of each crepe down to seal it.
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9
Heat the crepes in the butter in a crepe pan or on a griddle.
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10
Alternatively, bake them in a preheated 400F oven until the cheese is melted and the crepes are very warm.
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11
Consider assorted cheese, meat, and vegetable combinations.
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12
With ham, you could use Brie, Swiss, or Cheddar cheese, or that old standby Gruyere.
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13
For Ham and Cheese Crepes, youll need a thin layer of thinly sliced ham and 1/4 cup or so grated cheese for each crepe.
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14
Arrange the crepes dark side down on a clean work surface.
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15
Fill the crepe and fold one-third of the bottom up; then fold each side in toward the center to make an envelope.
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16
Fold the top of each crepe down to seal it.
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17
Griddle until the cheese is melted.
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18
For Asparagus Cheddar Crepes, place 1/4 cup cooked, finely chopped asparagus onto each crepe.
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19
Sprinkle with 1/4 cup grated Cheddar cheese, fold over as per directions above, and griddle until crisp and until the cheese has melted.
