Asparagus, chard and goats’ brie crêpe with rocket pesto

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.

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