Spinach and Goat Cheese Crepes Recipe
6 to 12 servings
- 1 bag spinach
- 1 1/2 Tbsp. Santa Maria Sea Salted BBQ Rub
- 1 Tbsp. Minced Garlic
- 1/2 cup Parmesan cheese
- 1/4 cup goat cheese
- 3 Tbsp. ghost pepper honey*
- 2 Tbsp. Freeze Dried Chives
- 6 crepes*
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*If you don't have ghost pepper honey, mix 3 Tbsp. of honey with 1 to 2 tsp.ground chipotle chiles. Find crepes recipe here.
Cook spinach until wilted, add BBQ rub and garlic stir, and turn off stove. While the pan is still hot, add goat and Parmesan, stirring it until melted. Then add chives and stir. Spread mixture thinly on half of the crepe; fold in half once then again to make a triangle. Drizzle warmed ghost pepper honey on top.
These crepes make a great appetizer, if you want smaller piece, fold in half once and cut in half to make triangles. Serve warm.
Jessica Lutz, Savory Spice—Huntersville, NC