Chèvre is the French name for cheese made with goat’s milk. Fresh goat cheese is soft, creamy, tangy, and easy to spread or melt. When it is mixed with fresh spinach and a little onion or garlic powder it makes a super-tasty filling. Baby asparagus provides crunch. Good stuff!
The crepe pancakes can be made ahead of time, covered, and stored in the refrigerator until ready to assemble and complete the crepes. Same for the filling.
¾ cup whole milk
¾ cup water
¼ teaspoon salt
2 tablespoons melted butter
1 cup whole wheat flour
6 ounces fresh baby spinach leaves
1 teaspoon fresh lemon juice
10 ounces plain goat cheese
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon pepper
16 baby asparagus stalks (tough stems trimmed)
Preheat oven to 375 degrees. Prepare a 9×13-inch baking dish with cooking spray.
Add all batter ingredients (milk through wheat flour) to a blender and blend until smooth. Refrigerate for one hour prior to making crepes. Using a small crepe pan (or frying pan), make eight 8-inch crepes (they should resemble thin pancakes). Wrap them in plastic or put in a baggie to keep them from drying out. Set aside.
Blanch spinach leaves by dropping them in boiling water for one minute. Pour spinach into a collendar and rinse under cold water to stop the cooking process. Drain, chop, and place spinach in a large mixing bowl. Add lemon juice, cheese, onion and garlic powders, nutmeg, salt, and pepper. Mix to combine.
Place three tablespoons of the spinach mixture in the middle of each crepe. Layer two of the asparagus stalks over this. Once you have all the fillings in place, pull the bottom half of the crepes over to meet the top half. Then, pull the top of the crepe back, curling your fingers under the filling. This will form the filling into a roll. Tightly roll the crepes and place, folded side down, in the prepared baking dish. The crepes should be open at both ends.
Cover the baking dish with foil and bake for 20 minutes. Remove crepes from oven and uncover. Place back in oven and bake for another 10 minutes. Serve with a side of rice and a fresh garden salad.