Egg, Spinach and Goat Cheese-Stuffed Crêpes

For this recipe you’ll need:

For the crêpe batter:

• 1 cup all-purpose flour

• 2 teaspoons granulated sugar (optional)

• Pinch salt

• 2 eggs

• 1 to 1 1/4 cups whole milk

• 2 tablespoons butter, melted

• Additional melted butter for cooking the crêpes

For the crêpes:

• 2 tablespoons butter

• 2 scallions, thinly sliced on the bias

• 3 cups spinach, chiffonade

• 6 eggs, well beaten

• 1/4 cup milk

• Salt and pepper to taste

• 3/4 cup goat cheese, crumbled

• Eight crêpes 

For the Hollandaise sauce:

• 2 egg yolks

• 2 tablespoons water

• 1/2 lemon, juiced

• 1 stick butter, cut into 1 tablespoon-size pieces

• Cayenne pepper, to taste

• Salt and pepper to taste

Directions:

1. Preheat the oven to 375° and line a sheet tray with parchment paper.

2. Heat a large nonstick sauté pan over medium-low heat and add the butter. Gently sauté the scallions until aromatic. Add the spinach and cook until lightly wilted, 1 to 2 minutes. Season with salt and pepper to taste.

3. In a medium-size bowl, whisk together the eggs, milk, salt and pepper.

4. Pour the egg mixture into the pan and cook, stirring frequently, until they are just scrambled.

5. To assemble the crêpes, spoon about 1/4 cup of the egg mixture onto each crêpe and top with a sprinkling of the goat cheese.

6. Fold the crêpe up into a triangle and place on the prepared sheet tray. Bake for about 10 minutes to crisp up the edges.

7. To make the Hollandaise sauce, place the yolks, water, lemon juice and butter in a slope-sided saucier pan.

8. Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce becomes thick and is steaming, about 5 minutes.

9. Remove the sauce from the heat and whisk in the cayenne pepper, salt and pepper to taste.

10. Transfer the crêpes to plates, and top with a spoonful of Hollandaise sauce.