Recipe: Crepes with Zucchini-Leek-Cheese Filling and Variations

CREPES WITH ZUCCHINI-LEEK-CHEESE FILLING

"Crepes are an elegant, versatile dish for a starter course, brunch, light dinner, or dessert. A crepe can be a wrapper for any number of vegetable fillings; even leftover vegetables that are still presentable can be combined with cheese or a cheese sauce, and voila! - an elegant brunch or dinner. Try one of the savory or sweet filling variations following the main recipe."

FOR THE CREPE BATTER (SEE MAKE AHEAD NOTE*):
3 eggs
1 1/2 cups milk
1 cup plus 2 tablespoons whole wheat pastry flour (or unbleached white flour)
1/4 teaspoon salt
3 tablespoons butter, melted
FOR THE ZUCCHINI-LEEK-CHEESE FILLING:
2 leeks, tender green and white parts, carefully rinsed, cut into strips, 1/4 by 1 1/2 inches
2 tablespoons vegetable oil
2 zucchini, cut into strips 1/4 by 1 1/4 inches
1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried)
Generous pinch of freshly grated nutmeg
Salt and freshly ground black pepper (to taste)
3/4 pound grated fontina cheese (about 2 1/2 cups)

TO MAKE THE CREPES:
Blend the eggs, milk, flour, and salt in a blender or food processor, or whisk in a bowl until just smooth. Whisk the melted butter into the batter right before cooking.

Heat a skillet, crepe pan, or omelet pan on medium-high heat. A heavy, well-seasoned cast iron skillet works well. When the pan is hot, brush it with a very thin film of vegetable oil. This should be sufficient for cooking all the crepes but if sticking should occur, brush the pan before each crepe.

For an 8-inch pan, use 1/4 cup of batter. For a smaller pan, use less. There should be just enough batter to thinly coat the pan bottom. Tilt the pan to distribute the batter, and cook for a moment or two, until the edges are light brown and lacy and the crepe is no longer runny. Flip it with a spatula and cook the second side just a moment, until its speckled light brown. With the spatula. transfer to a platter and continue cooking crepes, placing wax paper between each one, until all the batter is gone.
Preheat the oven to 325 degrees F.

TO MAKE THE ZUCCHINI-LEEK-CHEESE FILLING:
Saute the leeks in the oil for a couple of minutes, until they begin to soften. Add the zucchini, thyme, nutmeg, and salt and pepper. Cook over medium heat until the vegetables are just tender, about 5 minutes. Remove from the heat.

TO ASSEMBLE AND BAKE:
Fill each crepe with about 3 tablespoons of grated cheese and an equal amount of cooked vegetables. Either roll the crepe up around the filling or place the filling in a strip down the center and fold the sides over.

Bake the filled crepes in a buttered baking dish, loosely covered to keep them from drying out, for 10 to 15 minutes, until the filling is heated through and the crepes are very lightly browned.

*MAKE AHEAD NOTE:
Crepes can be made in advance and filled at the last minute for easy preparation. Crepe batter keeps in the refrigerator for a day or two. Cooked (unfilled) crepes keep for three days under refrigeration, or a couple of months in the freezer (stack crepes with waxed paper or parchment paper squares between each crepe and wrap stacks in plastic or place in a plastic bag).

VARIATIONS:

Savory Variations:
Vegetables should be sauteed, steamed, or blanched until just tender. Bake only to warm through and melt the cheeses, if any.

- Asparagus spears and Parmesan cheese
- Sauteed spinach and mushrooms with toasted walnuts
- Cauliflower, scallions1 and Cheddar cheese
- Sauteed broccoli and tofu seasoned with gingerroot and soy sauce
- Green beans, pearl onions, and Gorgonzola cheese
- Sauteed eggplant, zucchini, peppers, garlic, and fresh basil, topped with a tomato sauce

Dessert Filling Variations:
Dessert or brunch crepes can be filled with lightly sweetened fruits (use all-fruit preserves, maple syrup or honey) and do not need further cooking.

- Sauteed apples with raisins, walnuts, and cinnamon, topped with vanilla yogurt
- Fresh berries with ricotta cheese
- Diced fresh peaches with cr me fraiche or sour cream and grated nutmeg
- Bananas or diced cantaloupe with cottage cheese

Makes 11 crepes using an 8-inch pan
Source: The Moosewood Restaurant Kitchen Garden by David P. Hirsch