Savory Spinach and Cheese Crepes

These vegetarian crepes make a lovely brunch addition or a fantastic light dinner. You can assemble this dish up to four hours in advance and bake when ready to serve.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

12 store-bought or pre-made crepes
1 tablespoon extra virgin olive oil
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leaves
1/8 teaspoon ground nutmeg
1 garlic clove, finely chopped
10 ounces fresh spinach, washed, stemmed and coarsely chopped
5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded
Salt and pepper, to taste

Preheat oven to 350°F.

Add oil to pan on medium heat. Stir in the parsley, thyme, garlic, nutmeg, salt and pepper. Cook for 1 minute. Reduce heat to medium and stir in the spinach. Cover and cook until just wilted, about 2 minutes.

Remove from heat and let cool for a few minutes. Add the cheeses and fold to combine.

Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish.

Cover pan with foil and heat until cheese melts, about 15 minutes. Serve warm.