Crepes with Zucchini, Spinach, and Onions

1. 1

   Sprinkle the zucchini with the salt and let stand for 10 minutes to draw out the water.

2. 2

   Pat dry with paper towels.

3. 3

   Cook the spinach in a skillet with 1/4 cup of water until completely wilted.

4. 4

   Cool under cold running water and squeeze dry in a clean kitchen towel.

5. 5

   Chop the spinach into 1/8-inch pieces.

6. 6

   Melt the butter in a skillet over medium heat.

7. 7

   Add the onion and saute for 3 minutes, or until translucent.

8. 8

   Add the zucchini and cook until it begins to soften, about 1 minute.

9. 9

   Add the spinach and cook for about 4 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Set aside to cool to room temperature.

12. 12

    Shortly before serving, arrange the crepes dark side down on a clean work surface.

13. 13

    Place about 1/3 cup filling on the center of each crepe.

14. 14

    Fold one-third of the bottom up; then fold each side in toward the center to make an envelope.

15. 15

    Fold the top of each crepe down to seal it.

16. 16

    Heat the crepes in a little butter in a crepe pan or on a griddle.

17. 17

    Alternatively, bake them in a preheated 400F oven until the crepes are very warm.

* Per serving · 4 servings · Values may vary.

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