Crêpes Salées aux Épinards, Brocoli et Fromage de Chèvre: A Savory French Delight

Prepare the Batter – In a blender, combine the all-purpose flour, eggs, milk, melted butter, and a pinch of salt. Blend until smooth. Let the batter rest for about 15-20 minutes while you prepare the filling.
Cook the Crêpes – Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the skillet, tilting the pan to spread it evenly into a thin layer. Cook for 1-2 minutes until the edges begin to lift, then flip the crêpe and cook for another minute. Repeat until all the batter is used, stacking the cooked crêpes on a plate.
For the Filling:
Roast the Broccoli – Preheat the oven to 400°F (200°C). Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, or until the broccoli is tender and lightly browned.
Sauté the Spinach – While the broccoli roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Season with salt, pepper, and nutmeg.
Combine the Filling – Once the broccoli is roasted, chop it into bite-sized pieces and add it to the spinach. Stir in the crumbled goat cheese and cook until everything is well combined and the cheese starts to melt.
To Assemble:
Fill the Crêpes – Place a crêpe on a plate and spoon some of the spinach, broccoli, and goat cheese mixture in the center. Fold the crêpe over the filling, or roll it up like a burrito.
Serve – Serve the crêpes warm, garnished with extra crumbled goat cheese and a sprinkle of fresh herbs if desired.
Serving and Storage Tips