Crepes With Cantal Cheese Recipes

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CLASSIC CREPES



Classic Crepes image

This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 32 six-inch or 12 ten-inch crepes

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1/2 teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet

Steps:

  • Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
  • Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
  • Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

CREPES WITH CANTAL CHEESE



Crepes with Cantal Cheese image

For a lunch that's universally pleasing, consider this grilled-cheese crepe. Cantal is a tangy, buttery cow's milk cheese from mountainous south-central France. It is preferred here, but any cheese that melts easily can be substituted. Serve with assorted condiments.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

1 thin slice of Cantal
Classic Crepes, preferably buckwheat
Butter

Steps:

  • Place a thin slice of Cantal on a large crepe, preferably buckwheat. Create a packet by folding sides around cheese. Cook, starting seam side down, in a saute pan over medium-low heat with just a touch of butter, until both sides are crisp and browned, about 2 minutes per side. Repeat to make more crepes. Serve immediately.

CREPE FILLING



Crepe Filling image

A sweet crepe filling that's creamy, rich and reminiscent of cheesecake. Only 4 ingredients and 5 minutes to make!

Provided by Jamielyn Nye

Categories     Breakfast     Dessert

Time 5m

Number Of Ingredients 4

8 ounces cream cheese (, softened)
1/4 cup granulated sugar (, or powdered sugar )
1 teaspoon vanilla extract
1 cup whipped cream

Steps:

  • Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
  • Spread on top of crepes and add desired toppings.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 76 kcal, Carbohydrate 4 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 49 mg, Sugar 4 g

CHEESY CHICKEN CREPES



Cheesy Chicken Crepes image

Our family loves all kinds of outdoor activities, including fishing, hunting and swimming. Indoors, my favorite pastime is cooking delicious dishes like these creamy crepes.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

CREPES:
1 cup whole milk
3 large eggs
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1/2 pound thinly sliced fresh mushrooms
1/3 cup sliced green onions
2 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 cup mayonnaise
2 cups whole milk, divided
1-1/2 cups shredded cheddar cheese, divided
2 cups chopped cooked chicken

Steps:

  • In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 635 calories, Fat 44g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 886mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.

CREPES WITH COTTAGE CHEESE FILLING



Crepes with Cottage Cheese Filling image

Crepes with Cottage Cheese Filling make a perfect high-protein and fulfilling weekend breakfast or brunch. These Crepes with soft and creamy cottage cheese filling are perfectly sweet, delicate, and so delicious!

Provided by Tina

Categories     Breakfast

Time 35m

Number Of Ingredients 12

½ cup 70 g whole wheat flour
1 tbsp. 10 g cornstarch
3/4 cup 150 ml almond milk (dairy milk works great, too)
2 large eggs
¼ cup 60 g plain Greek yogurt, 2%
pinch of salt
1 tsp. oil for brushing a skillet
2 cups 400 g. cottage cheese, 2%
6.5 oz 200 g. cream cheese, fat reduced
2 tbsp. 20 g. raisins
2-3 tbsp. stevia or 0 cal sweetener to taste
1 tsp. vanilla extract

Steps:

  • For the crepes batter, place all the ingredients except the oil into a blender and blend until smooth and combined.
  • Preheat a nonstick skillet over medium-high heat.
  • Slightly brush the skillet with oil and pour about 1/4 - 1/3 cup of the batter on the preheated skillet and swirl it around just to cover the bottom, making the crepe as thin as possible.
  • Cook until the top comes to dry and the underside is golden; turn and cook on the second side for about 20 seconds.
  • Transfer the crêpe to a plate or a cutting board. Repeat with the remaining batter.

Nutrition Facts : Calories 155 kcal, ServingSize 1 serving

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