Summer meltdown: 27 oven-free meals to make in 15 minutes or less

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Savory Swiss, mushroom, spinach and egg buckwheat crepes

Savory ingredients are a great way to turn this French dessert classic into dinner. For this recipe, use ready-made buckwheat crepes. Saute mushrooms in a buttered skillet until they release their water, 3 to 4 minutes. Add fresh spinach leaves, and cook until wilted, about 1 minute. Season with salt and pepper to taste. Set aside the mushrooms and spinach on a plate. Heat a crepe in the skillet, add a bit of the spinach-mushroom mixture and top with a generous sprinkling of grated Swiss cheese. Fold up the sides and cook until cheese is melted. Add a fried egg on top for a tasty finish.