HERB CREPES WITH GOAT CHEESE FILLING
Crepes make delicious, easy finger foods. Cut them in half, top with a filling, then fold them in half and again in half, so they're like little coronets. These thin pancakes are easy to make in today's heavy nonstick crepe pans. Give the batter plenty of time to rest so that the flour swells and softens; that will make the crepes delicate.
Provided by Martha Rose Shulman
Categories brunch, main course
Time 15m
Yield Serves 10 as an hors d'oeuvre.
Number Of Ingredients 13
Steps:
- Place the milk, water, eggs, canola oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs.
- Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in three to four tablespoons of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up. You'll get about 12 crepes with an 8-inch pan, 16 with a 6-inch pan.
- Combine the cottage cheese and goat cheese in a food processor fitted with the steel blade, and blend until smooth. Add the yogurt and pepper, and blend together. Transfer to a bowl. Cover and refrigerate until ready to use.
- Cut each crepe in half. Spread a scant tablespoon of the herbed goat cheese on the less cooked side of each crepe. Fold in half, then in half again. Arrange on a platter. To serve warm, heat for 30 seconds in a microwave or for 10 minutes in a low oven.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 224 milligrams, Sugar 2 grams, TransFat 0 grams
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Irene Nguru
[email protected]I've never made crepes before, but this recipe seems easy enough to follow. I'm excited to give it a try!
Khya Rockett
[email protected]I'm not a big fan of goat cheese, but I'm willing to give this recipe a try. It looks really good!
A.H Rony
[email protected]This recipe looks delicious! I can't wait to try it.
Aj Lewis
[email protected]I'm not sure what went wrong, but my crepes turned out really dry. The goat cheese filling was good, but the crepes themselves were just not very good.
Anshita Doorgachurn
[email protected]The crepes were a little too thick for my taste, but the goat cheese filling was amazing. I'll definitely be making this again, but I'll use a thinner batter next time.
Lithyalithya Lithya
[email protected]I followed the recipe exactly, and the crepes turned out perfectly. The goat cheese filling was delicious, and the whole dish was a hit with my guests.
Ziya Islam
[email protected]These crepes were so good! I'm not usually a fan of goat cheese, but I loved it in this dish. The crepes were also very light and fluffy.
bibi kolsum
[email protected]The crepes were a bit tricky to make, but they were worth the effort. The goat cheese filling was amazing, and the whole dish was a big hit with my family.
Maxwell Ajibawo
[email protected]I've made these crepes several times now, and they're always a hit. The goat cheese filling is especially delicious, and I love the way the herbs complement the flavor of the cheese.
Noman FF
[email protected]These herb crepes with goat cheese filling were a delightful treat! The crepes were light and flavorful, and the goat cheese filling was creamy and tangy. I especially enjoyed the fresh herbs in the crepes, which added a nice pop of flavor.