Crepes with Zucchini, Spinach, and Onions

• 1 zucchini, halved lengthwise, ends removed, and very thinly sliced
• 1 tablespoon kosher salt, plus more to taste
• 1 bunch spinach, washed three times, stems removed
• 3 tablespoons unsalted butter, plus extra for warming the crepes
• 1 small red onion, finely diced
• Freshly ground black pepper to taste
• 6 cooked French Crepes (1/2 recipe; page 140)

1. Sprinkle the zucchini with the salt and let stand for 10 minutes to draw out the water.
2. Pat dry with paper towels.
3. Cook the spinach in a skillet with 1/4 cup of water until completely wilted.
4. Cool under cold running water and squeeze dry in a clean kitchen towel.
5. Chop the spinach into 1/8-inch pieces.
6. Melt the butter in a skillet over medium heat.
7. Add the onion and saute for 3 minutes, or until translucent.
8. Add the zucchini and cook until it begins to soften, about 1 minute.
9. Add the spinach and cook for about 4 minutes.
10. Season with salt and pepper.
11. Set aside to cool to room temperature.
12. Shortly before serving, arrange the crepes dark side down on a clean work surface.
13. Place about 1/3 cup filling on the center of each crepe.
14. Fold one-third of the bottom up; then fold each side in toward the center to make an envelope.
15. Fold the top of each crepe down to seal it.
16. Heat the crepes in a little butter in a crepe pan or on a griddle.
17. Alternatively, bake them in a preheated 400F oven until the crepes are very warm.

zucchini, kosher salt, three, unsalted butter, red onion, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/crepes-with-zucchini-spinach-and-onions-381820 (may not work)