Crêpe au Chèvre et Épinards, Filet de Miel

1.In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes at room temperature.

2.In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.

3.In a mixing bowl, combine the sautéed spinach, crumbled goat cheese, and ground nutmeg. Season with freshly ground black pepper to taste. Mix until well combined.

4.In a non-stick skillet, heat a small amount of butter over medium heat. Pour in about 1/4 cup of the crêpe batter, swirling the pan to evenly coat the bottom. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, adding more butter as needed.

5.To assemble, place a crêpe on a plate, spoon a generous amount of the spinach and goat cheese mixture onto one half, and fold the crêpe over. Drizzle with honey just before serving.