Herbed Lemon Butter Cheese Crepes

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I love crepes. They are essentially a thin pancake and here in Belgium are sold everywhere from sidewalk food vendors to high end restaurants. Crepes are incredibly versatile and can go from sweet to savory with just a few ingredients. Classic orange flavored crepe suzettes are probably the most well known dessert version but filled with fresh fruit they are a healthy breakfast or you can treat yourself to a decadent snack by adding a smear of Nutella (and perhaps some banana slices). And then you have savory crepes. Fillings can range from meats to cheeses and vegetables. The options are truly endless.

Cooking the perfect crepe takes practice and skill but once you’ve mastered the technique you will be able to cook up batches of perfectly thin crepes in no time. I’ve found that the trick is to have a hot, well oiled crepe pan and use a scant 1/4 cup of batter for each crepe. Any  more and the pancakes will be too thick. Once you have ladled the batter in the pan, quickly swirl it around to for a thin layer over the entire surface. When the outer edges curl a bit and turn crisp the crepe is ready to flip. The technique can be perfected with just one or two crepes.

These savory crepes from the Washington Post Food Section bring the filling right to the batter. With the grated cheese and fresh herbs mixed right into the batter, these crepes don’t need any filling. Of course, the lemon herbed butter sauce is a nice addition but if you are counting calories, you can omit the sauce. I used a combination of fresh parsley, thyme, and chives but feel free to substitute a combination of fresh herbs. Served alongside fresh steamed asparagus, these crepes make a perfect light dinner or brunch entree. Voila! Dinner is served.

HERBED LEMON BUTTER CHEESE CREPES

For the crepes:

3 large eggs

1 1/4 cups low fat milk

2 tablespoons melted butter

1 cup flour

1/2 cup grated cheese (I used French Gruyere)

1 tablespoon fresh minced chives

1 tablespoon fresh minced thyme

1 tablespoon fresh minced parsley

For the Lemon-Herb Butter

4 tablespoons salted butter

1 tablespoon fresh minced chives

1 tablespoon fresh minced thyme

1 tablespoon fresh minced parsley

1 teaspoon finely grated lemon zest

Freshly ground black pepper

For the crepes:

  • Whisk the eggs in a large mixing bowl until well blended.
  • Add the milk and the melted butter.
  • Sift the flour into the batter and stir well until incorporated.
  • Add the cheese and the minced herbs and stir until a smooth batter forms.
  • Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  • Stir the batter well to reincorporate the ingredients before cooking.
  • When ready to make the crepes, heat an 8 inch crepe pan over medium heat.
  • Lightly coat the pan with non-stick cooking spray then add a scant 1/4 cup of batter to the center of the pan.
  • Immediately swirl it around the pan to create a thin coating over the entire bottom of the skillet.
  • Cook for 60 to 90 seconds then use a thin metal spatula to loosen the crepe around the edges.
  • Flip the crepe over and cook for an additional minute or two, until the crepe just begins to turn a pale golden brown.
  • Slide the crepe to a plate and repeat until all of the batter has been used. You may want to keep the crepes hot in a 200 degree oven.
  • Serve the crepes loosely folded over and drizzled with the lemon-herb butter.

For the Lemon-Herb Butter

  • Melt the butter in a small pan set over low heat.
  • Add the herbs, lemons zest and a light sprinkling of black pepper; cook for two minutes.

Makes 12 crepes

 

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One thought on “Herbed Lemon Butter Cheese Crepes

  1. All About Crepes | Zosia Cooks February 2, 2016 at 09:54 Reply

    […] Herbed Lemon Butter Cheese Crepes […]

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