One of my favorite dishes has always been crepes, but up until our trip to Paris a couple of decades ago {I can’t believe it’s been so long}, I had never tried savory crepes. We always made them at home with maple syrup, cinnamon sugar, and butter, but near Notre Dame we picked up a four cheese crepe as a mid morning snack. It was beyond decadent and encouraged me to try a savory veggie crepe at the Louvre later during that trip {which is still by far the best crepes – for both sweet and savory – that I have ever had}. I occasionally try to recreate savory crepes at home, but this particular recipe turned out to be perfect. Using a basic crepe recipe, I added in fresh spinach and crumbled bleu cheese that melted over a low flame atop the freshly made crepes. Once it was done I folded the crepes in half and cut it, crumbled more bleu cheese on top, and garnished it with fresh spinach leaves. Finally, I drizzled it with lavender infused honey {equal parts lavender simple syrup and honey} to add a sweetness to the pungent cheese and crisp spinach leaves. It was the perfect combination of something savory and fresh with just a touch of floral infused sweetness.

x Paris