Crepes with Broccoli and Gruyere - olive oil

Method

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