INGREDIENTS

Crepes:

1 cup all purpose flour

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

4 large eggs, lightly beaten

2 cups milk, at room temperature

3 tablespoons unsalted butter, melted

Filling:

6 slices bacon

1 pound red onions, halved and thinly sliced

2 teaspoons chopped fresh rosemary

2 tablespoons extra virgin olive oil

1 pound zucchini, trimmed, halved lengthwise and cut into 1/2” half-moons

1 pint grape tomatoes, halved

1 1/2 cups shredded Gruyere cheese, about 6 ounces

1/2 teaspoon salt

1/4 teaspoon ground black pepper

DIRECTIONS

1. Make the crepes: combine the flour, salt and cayenne pepper in a medium bowl. Combine the eggs, milk and butter in a separate bowl. Slowly whisk the egg mixture into the flour mixture until smooth. Let the batter stand at least 30 minutes or cover and refrigerate overnight. 

2. Heat an Anolon® Advanced Umber 9 1/2” nonstick crepe pan over medium. Whisk the batter gently and pour 1/4 cup into the pan, tilting in all directions to evenly cover the bottom. Cook until the underside of the crepe is lightly browned, about 1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer to a large plate and repeat with the remaining batter. (The crepes may be made up to two days in advance). 

3. For the filling, cook the bacon in a large nonstick skillet over medium heat until crisp, about 6-7 minutes, turning once. Transfer to a plate covered with a paper towel and drain; chop when cool. 

4. Pour off all but 2 tablespoons of the bacon fat and return the skillet to the stove over medium heat. Add the onion and rosemary; cook, stirring occasionally, until golden, 13-15 minutes; transfer to a bowl. Add the oil to the skillet and heat over medium. Add the garlic and cook until slightly softened, about 30-45 seconds. Stir in the zucchini and cook until tender, 7-8 minutes. Add the tomatoes and cook until just wilted, 2-3 minutes. Stir in the reserved bacon and onions and cook 1 minute. 

5. To assemble: place a crepe on a work surface and spoon about 1/3 cup of the onion mixture in the center and top with 2 tablespoons of the cheese. Fold the right and left edges of the crepe over the filling. Next fold the section of crepe closest to you over the filling then once more to form a rectangle. Repeat with the remaining crepes and filling.  Serve warm or at room temperature. 

NOTE:

Use any vegetables that strike your fancy—asparagus, broccoli and cauliflower work beautifully.