Time: 1 3/4 hours, including resting time

Serves: 4-6

Green Goddess Dressing
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • Juice of 1 lemon
  • 2 garlic cloves, coarsely chopped
  • 3 anchovy fillets
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • Sea salt and freshly ground black pepper
  • 1 recipe Basic Crepe Batter (page 104)
  • 10 ounces goat cheese, at room temperature
  • Extra-virgin olive oil
B.L.T. Salad
  • 10 bacon slices
  • 10 plum tomatoes, sliced in 1/4-inch circles
  • 1/2 pound mixed greens
  • Sea salt and freshly ground black pepper

Goat Cheese Crepe with BLT Salad

Recipe courtesy Tyler Florence Puree the dressing ingredients in a blender until creamy and light green. Cover and refrigerate. Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F. Mash half the goat cheese in a bowl to soften. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Smear the crepes with a thin even layer of the goat cheese. Bake for 10 to 12 minutes, until crisp like a thin pizza. While the crepes bake, fry the bacon over medium-low heat until crisp on both sides. Put the bacon on a plate lined with paper towels to drain. Tear the bacon into big pieces and put them in a bowl; add the tomatoes and greens. Season with salt and pepper and give everything a toss. Drizzle the salad with 1/4 cup of the Green Goddess dressing. Put a handful of salad in the center of each crepe. Garnish with chunks of the remaining goat cheese and several turns of freshly ground black pepper.

Edited: October 9th, 2009