1 tablespoon Unsalted Butter, plus more for the pan
For the Balsamic Honey Sauce:
1/4 cup Balsamic Vinegar
2 tablespoons Honey
12-15 Strawberries, sliced
4 cups Baby Spinach, chopped
8 Fresh Basil Leaves, chopped
1/2 cup Goat Cheese, crumbled
Combine the flours, eggs, milk, cream, and salt in a blender and mix until you have a smooth batter. Transfer the batter to a bowl and let it rest for at least an hour or overnight in the refrigerator.
Let the batter come to room temperature and prepare the filling in the meantime.
Combine the balsamic vinegar and honey in a small saucepan and bring to a boil. Reduce it to a simmer and wait until the mixture is reduced by half.
Remove it from the heat and let it cool.
Combine the strawberries, spinach, and basil in a bowl. Sprinkle a few tablespoons of the balsamic, honey dressing over the spinach mixture. Toss the mixture with tongs to coat the filling with the dressing.
Melt the tablespoon of butter and gently stir it into the crepe batter.
Heat a crepe pan or an 8-inch nonstick pan over medium heat. Brush with plenty of butter. Lift the pan from the flame as you add a little less a 1/4th cup of batter to the pan. Swirl to cover the pan and cook on the flame for about 30-40 seconds. Gently lift and flip the crepe to cook the other side for about 20 seconds. Brush the pan with butter in between making each crepe.
Add a little of the spinach filling to each crepe and sprinkle with a spoonful of goat cheese crumbles. Wrap it and enjoy.
Crepes can be stored in the refrigerator for five days if you don’t want to use them the same day. Just make sure they are separated with parchment paper and wrapped tightly.
I did not specify how much of the balsamic mixture to use in your filling. This is really to your own taste. Extra dressing can always be drizzled over the top of the filled crepe.
For a gluten free option, use 1 cup of buckwheat flour and omit the all purpose flour.