Spinach and Goat Cheese Stuffed Crepes

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Spinach and Goat Cheese Stuffed Crepes
Serves 4
A simple and tasty recipe to kick off the start of the summer. Chef Michael Montgomery often prepares these crepes at the Boulder farmers' market on Wednesday . Note that the batter needs to sit for an hour.
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Crepe Ingredients
  1. 1 cup all–purpose flour
  2. 1/2 tsp. salt
  3. 1/2 tsp. paprika
  4. 3 Tbsp. vegetable oil
  5. ¼ cup whole wheat flour
  6. 1 cup milk, room temperature
  7. 1/4 cup corn meal
  8. 1 cup club soda
  9. 4 eggs
  10. Oil or clarified butter for cooking crepes
Filling Ingredients
  1. 8-10 cups spinach, blanched in boiling salted water for one minute and shocked in ice water. Drain spinach on clean kitchen towel.
  2. 8 oz. goat cheese, room temperature
  3. 1 bunch chives
  4. 1 jar pepper jelly
  5. 6 Tbsp. unsalted butter, melted
Instructions
  1. Mix dry ingredients in a bowl.
  2. Add milk, club soda, eggs and oil. Beat just until smooth; do not over mix.
  3. Let batter sit one hour.
  4. Heat a 6 in. nonstick pan over medium heat and coat lightly with oil or clarified butter.
  5. Add just enough batter into the pan to coat evenly and thinly.
  6. Cook until the bottom is lightly browned, about 30 seconds.
  7. Flip the crepe and cook a few more seconds. Continue the process until all the batter is used, stacking crepes in between sheets of waxed paper.
  8. Crepes can be made ahead and stored in the fridge.
  9. Preheat oven to 350 degrees.
  10. Place ½ tablespoon of goat cheese in center of each crepe with 1 teaspoon of pepper jelly and a tablespoon of spinach.
  11. Fold the sides of the crepe over the filling and make a square package.
  12. Tie each crepe with a chive.
  13. Arrange packages in a casserole dish and drizzle evenly with melted butter.
  14. Bake long enough to melt the goat cheese, 10–15 minutes.
  15. Serve immediately.
Adapted from Culinary School of the Rockies
Adapted from Culinary School of the Rockies
Stonebridge Farm CSA http://stonebridgefarmcsa.com/