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1
Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor.
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2
Add the milk, club soda, eggs and three tablespoons of the melted butter.
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3
Beat or process until blended and smooth.
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4
Allow to rest for 30 minutes.
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5
Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil.
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6
Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly.
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7
Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more.
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8
Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
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9
Preheat oven to 350 degrees.
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10
Brush a baking dish with a little of the remaining melted butter.
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11
Place a slice of the chevre in the center of each crepe.
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12
Top with a teaspoon of the pepper jelly.
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13
Fold the sides of the crepe over the filling, making a small square bundle.
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14
Tie each with a blanched chive.
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15
Arrange the folded and tied crepes in a single layer in the baking dish.
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16
Drizzle with the remaining melted butter.
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17
Bake until heated through, 15 to 20 minutes.
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18
If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.
