These savory cheese crepes are perfect for brunch. They are traditionally used in the place of a cheese course and are sure to liven up any get together.
I prepared these for my book club last month and they were a huge hit with the bookers. I made a double batch and I am glad I did!
They were finished off and the talk of the group. Many of the attendees asked for the recipe and reported back that their families loved it as well.
It takes a bit longer to make than a traditional crepe but the effort is well worth it. The gorgonzola cheese is just a real joy and I don’t get to use it nearly enough.
- 2 Eggs
- 2 tbs melted butter
- 1 1/3 cups milk
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tbs butter
- 2 tbs flour
- 1 cup milk
- 1/3 cup crumbled blue, Roquefort or Gorgonzola cheese
- 4 egg whites, stiffly beaten
Savory Cheese Crepe Triangles
- 6-7" Frying Pan
- Sauce Pan
- 2 Eggs
- 2 tbs Melted Butter
- 1⅓ Cups Milk
- 1 Cup All-Purpose Flour
- ½ tsp Salt
- 2 tbs Butter
- 2 tbs Flour
- 1 Cup Milk
- ⅓ Cup Crumbled Blue Gorgonzola or Roquefort Cheese
- 4 Egg Whites
- Place all your crepe ingredients in your blender. Cover and process for thirty to forty seconds. Scrape down excess batter from sides of blender container and process for a few more seconds.
- Spray your 6-7" frying pan and bring to medium low heat.
- Test your crepe batter by pouring a half tablespoon in your heated pan. Tilt your pan in a circular motion. Your batter should move around the pan freely. If it sticks spray again and lower heat. Once it moves freely remove from pan.
- For each crepe add three to four tablespoons of batter to your pan. It should thinly coat the entire bottom of your pan. Cook the first side for approximately one minute. Once firm enough to flip do so.
- Cook the second side until light brown flecks form. Should take about another minute. Once done remove from pan. Repeat until all batter is used.
- Preheat your oven to 350 degrees.
- Melt butter in a small sauce pan.
- Add flour to pan and cook for 2 minutes.
- Gradually add milk and white pepper to taste. Cook until sauce has thickened.
- Remove from heat and stir in cheese.
- Cool for about 5 minutes.
- Pour filling in crepes and fold.
- Serve immediately and enjoy!
- Excellent for breakfast, brunch or dinner
- Batter can be prepared ahead of time and refrigerated up to three days. Filling should be made at time of serving
- Unfilled, cooked crepes can be frozen in freezer safe bags. To reheat place in oven for about seven minutes at 350 degrees
I would not hesitate to feed this at any friend or family gathering. It is easily one of my favorite brunch dishes.
I occasionally add some berries like raspberry but no added toppings are needed with this cheese crepe recipe.
I usually serve this as a standalone but once in a while I serve some biscuits and jam.
My youngest isn’t a huge fan of this recipe but his older brother absolutely loves them.
You can prepare your batter ahead of time and refrigerate it until your ready to cook your cheese crepes. The batter lasts up to three days but don’t make your filling early. It tastes best fresh.
Go ahead and freeze your cooked crepes as long as they aren’t filled. To reheat put them in the oven for about seven minutes at 350 degrees and then add your filling.
For more fun crepe ideas check out these articles