Herb Crepes with Goat's Cheese Stuffing
Submitted by mmercier
Herb crepes with goat’s cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.
YIELD
6 servingsPREP
20 minCOOK
35 minREADY
1 hrsDelicate, herb-flecked crepes folded around tangy goat cheese, this is the kind of light savory dish that feels fancy but comes together from pantry basics. The batter goes straight into a blender with fresh dill and chives, so the herbs get finely chopped and speckled evenly through every paper-thin crepe.
One step you shouldn’t skip: let the batter rest for half an hour before cooking. That pause relaxes the gluten and lets the flour fully hydrate, which is the difference between tender, flexible crepes and rubbery ones that tear.
The filling is barely more than goat cheese whipped smooth with egg whites, which lightens it and helps it set just enough when warmed. A spoonful in each crepe, folded into neat little parcels, brushed with butter, and warmed through in a baking dish.
Serve them as a starter, a light lunch, or an elegant brunch with a crisp salad.
Chef Tips
- Rest the batter for 30 minutes so the crepes turn out tender and flexible rather than rubbery.
- Snip the chives before adding them, since whole stalks just wrap around the blender blades.
- Stack cooked crepes with wax paper between each so they don’t stick together.
- Treat the first crepe as a tester; the pan and heat usually need a small tweak after it.
Variations
- Layer in smoked salmon or thin ham with the goat cheese.
- Stir lemon zest or cracked pepper into the cheese filling.
- Spoon a light tomato or herb-butter sauce over the top before serving.
Ingredients
Directions
Break the eggs into a liquidizer or food processor and add the flour, salt and pepper to taste.
Whiz, gradually adding the milk and water.
Add the snipped chives, which unless snipped just wrap themselves around the blades, and the other herbs and whiz until the herbs are fine.
Pour the crepe batter into a jug and leave to stand for half an hour.
To cook the crepes, melt a small amount of butter, about 1½ ts, in a crepe or omelette pan, and swirl it over the surface of the pan.
Pour in just enough batter to cover the bottom of the pan, swirling the batter around so that the crepe will be as thin as possible.
Over a moderate heat, cook for about 30 seconds, then turn the crepe over using a small palette knife or spatula and your fingers.
As they are cooked, stack the crepes with a piece of greaseproof (wax) paper between each, to prevent them sticking together.
For the filling, put the cheese into a food processor with the egg whites and whiz until smooth.
Put a generous teaspoonful of filling in the middle of each crepe and fold into a fat rectangle.
Put the stuffed crepes into an oiled or buttered heatproof dish and brush them with melted butter.
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