Buckwheat Crepes w/ Zucchini

We were in the mood for crepes so I made a batch of buckwheat crepes. I planned on just using ham & swiss for filling but remembered I had a couple of small zucchinis that I needed to use. So I cut up a small yellow onion into slivers and cooked it in a little olive oil until soft. I then cut the zucchini into slivers and added them to the onions with a little garlic, salt and pepper and cooked a few minutes longer. To top it off, I added about a teaspoon of chopped fresh thyme from the garden.

To assemble:
Sprinkle shredded swiss cheese on the second side of the crepe while cooking. When cheese is melted, remove crepe to plate. Add zucchini mixture and roll.

Ta-da! These are my new favorite crepes. In fact, I'm hungry again just thinking about it.

Update--My new favorite crepe recipe:
4 eggs
1 cup milk
1/2 cup flour
1/2 cup barley flour
1/2 tsp salt
2 Tbsp butter
Whisk together eggs and milk. Add flours and salt. Whisk until smooth (add a little more flour if too runny). Add melter butter and whisk to combine.