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