Goat Cheese, Apple, and Jalapeno Crepes

Here’s a vegetarian option for the Prosciutto, Asparagus, and Mascarpone Crepes. As always, the goal is a good balance of flavors—in this case, tangy, pungent goat cheese; tart apple; and spicy jalapeno.

The key is keeping the filling ingredients to a minimum. That means very thin slices of apple and jalapeno, and a thin layer of goat cheese on each crepe. The baked crepes can be sliced in half and served as tasty appetizer pieces.

Ingredients for the Goat Cheese, Apple, and Jalapeno Crepes

Thin Jalapeno Strips

If you’re having guests and need to please both meat eaters and vegetarians, fill some with the proscitto recipe and some with apples and jalapenos.

Ingredients

• 5 crepes from crepes batter recipe
• 2 oz goat cheese (about 1 tbsp per crepe)
• 1/2 large Granny Smith apple, cut into 20 very thin slices
• 2-3 jalapenos, stemmed, seeded, and cut into 25-30 very thin vertical slices

Preparation

1. Preheat the oven to 350° F.
2. Lay 1 crepe on a work surface and spread half of it with 1 tablespoon of goat cheese. Lay 4 slices of apple over the cheese, and top the apple with 5-6 pieces of sliced jalapeno.

Goat Cheese Layer

Goat Cheese and Apple Layer

Crepe with Jalapeno Layer

1. Fold the other half of the crepe over the filling and place on a large baking sheet lined with parchment paper. Repeat with the remaining crepes.

Crepes Ready to Bake

1. Bake until the jalapeno is crisp-tender and the edges of the crepes begin to brown, 3-4 minutes.

Remove to a cutting board and slice each crepe in half crosswise. Place on a platter and serve hot or at room temperature.