By Martha Rose Shulman
- Total Time
- 15 minutes
- Rating
- 4(144)
- Notes
- Read community notes
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.
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Ingredients
Yield:Serves 10 as an hors d’oeuvre.
- 2large eggs
- ¾cup milk
- ½cup water
- 3tablespoons canola oil
- ½teaspoon salt
- 2ounces whole-wheat flour (½ cup less 1 tablespoon)
- 2ounces all-purpose flour (scant ½ cup less 1 tablespoon)
- 2 to 3tablespoons finely chopped tarragon, parsley, chervil or chives (or a combination)
- Butter for the pan
- ¾cup low-fat cottage cheese
- 6ounces goat cheese
- 3tablespoons plain low-fat yogurt
- Freshly ground pepper
For the Crepes
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
176 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Crepes
Step
1
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.
Step
2
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.
Step
3
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.
Step
4
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.
Tip
- Advance preparation: Crepes are good keepers. You can store them in the freezer or in the refrigerator for a couple of days. Stack between pieces of parchment or wax paper so they don’t stick.
Ratings
4
out of 5
144
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Cooking Notes
Wavy
Increased batter by 50% which made enough for dinner for 4 hungry people. Rolled up with Gruyere, ham and steamed asparagus (instead of the cheese filling). Kept some of the batter aside without the herbs to make sweet ones for dessert.
Everyone enjoyed!
Klkruger
Very good recipe. Easy. I'd recommend a good crêpe pan (the low sides make the crêpes easy to get under with a spatula) but an 8- or 6-inch nonstick pan can work. Make sure the batter rests at least an hour before cooking. I use a mix of clarified butter and oil for brushing the pan. For this last batch I folded in minced chive and tarragon but any good combo of herbs will work.
CREPE PRO 101
make sure that you know which cup your using. make sure you put the oil/butter in before the crepe batter. make sure there are no egg shells in the batter (or if you want an extra source of protein you can). dont put the hot oil in the sink water.
Boy Choy Soup
Added chopped spinach and arugula to the filling, just a little. Topped with some marinara for added flavor and color. Very nice
ranchbabe
I didn't use the blended, I enjoyed the texture of the cottage cheese mix more.
Sharon
I explore brunch recipes every Sunday because we're retired and it helps make and celebrate the end of a week. I found this recipe a bit bland looking and tasting. It may be ok as a hand held appetizer bite (folded into quarters).
ELLIE
This was my first attempt at crepes and I think it was successful. The filling with herbs was yummy and I added mushrooms and asparagus. I added a little more liquid and think we need to follow our instincts and adjust when necessary. I give this a thumbs up!
BA
It was good. Not great. If I’m going to go to the effort to make crepes the filling better knock it out of the park. This did not for me.
MsMcK
We loved these. The cheese mixture was too tangy for my husband, so i made one for him that was cultured cream cheese goat cheese (no cultured cottage cheese). I added thinly sliced green onions to the original cheese mixture, lots of black pepper. We had leftover crepes and I let my children go wild with making up their own fillings the next morning - super fun AND delicious, a second time around!
Nora
Delicious ! Thanks for the recipe :)
Nancy
I used 1/4 C chick pea flour and 3/4 C (less 2 Tblsp) plain white flour. Worked very well indeed.
SteffieB
I just made this for the crepes and they turned out perfectly:):) Thank you!
Klkruger
Very good recipe. Easy. I'd recommend a good crêpe pan (the low sides make the crêpes easy to get under with a spatula) but an 8- or 6-inch nonstick pan can work. Make sure the batter rests at least an hour before cooking. I use a mix of clarified butter and oil for brushing the pan. For this last batch I folded in minced chive and tarragon but any good combo of herbs will work.
CREPE PRO 101
make sure that you know which cup your using. make sure you put the oil/butter in before the crepe batter. make sure there are no egg shells in the batter (or if you want an extra source of protein you can). dont put the hot oil in the sink water.
Wavy
Increased batter by 50% which made enough for dinner for 4 hungry people. Rolled up with Gruyere, ham and steamed asparagus (instead of the cheese filling). Kept some of the batter aside without the herbs to make sweet ones for dessert.
Everyone enjoyed!
Pat Hatwell, Naples FL
Made this last night, it was a big hit, delicious... The crepe mix only made 14 crepes so there was left over cheese filling. I used it to made a small casserole of baked ziti. The sauce was just like I've made many times and was just right, nice bright red sauce. I will do this again, because it beats the store bought shells in both stuffing and no comparison with taste...
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