There’s a crêpe for every season, and this one is late spring. The Irish goats’ milk brie that we use for this has some of the creaminess of ordinary brie and just a hint of that special goat thing that people either love or hate. If you can keep the portion size down, this makes an exquisite starter. However, we usually cram the crêpes and serve one each with the peppery rocket pesto and some buttered new potatoes. This recipe makes enough for four.
SEE FOR THE CRÊPES
COOK THE CHARD by dropping it into boiling water for 30 seconds, then cool it immediately in cold water. Chop it coarsely. Cook the onion and garlic in a little butter until soft, add the tomatoes and mustard, cook for one minute more, then pour in the cream and boil it for half a minute. Season the sauce and stir it into the chard.
Cook the asparagus by boiling it gently until just tender, then chop it into inch-long pieces, leaving the heads intact.
To assemble the crêpes, approach each one as four quarters, place some chard in the top two quarters, extending to the edges but leaving a gap in the middle. Cover these layers with a generous amount of asparagus, then top that with thin slices of the cheese. Fold up the bottom half of the crêpe, pressing gently to give a fairly even distribution of the filling. Then fold the crêpe again along the gap left between the top quarters, to get a well-filled triangular parcel. Repeat with the other crêpes. Brush the crêpes with a little butter and bake them until warmed through and beginning to crisp, about 15 minutes.
Serve the crêpes with one or two tablespoons of rocket pesto as a sauce for each, some new potatoes and salad.
© 1999 All rights reserved. Published by Cork University Press.