I am a crêpe fanatic, I just love them so much. I will choose a savoury crêpe over any sandwich, any day of the week. I particularly love it with béchamel sauce or just plain cheese (and some wonderful filling, of course).
The other day, I had my pans and ingredients all pulled out, ready to make a plain crêpe when it hit me, why not add cheese RIGHT INTO THE BATTER? The more flavourful, the better. It’s not low fat, but boy it is delicious. Imagine a combination of crêpe and grilled cheese, it is so good. It’s true that I’ve done crêpe paninis and delicious ordinary crêpes (like this and this beautiful savoury mushroom crêpe), but when this crept into my head, I just had to try it. I hope you like it too.
Cheese Crêpes
A KitchenInspirations Original Recipe
Recipe is for 2 Crêpes.
Please click here to print this recipe.
Ingredients:
- 2 egg whites or 1 whole L egg
- 65 mL (1/4 cup) soda water
- 15 mL (1 tbsp) oil
- 35 g (1/4 cup) flour
- pinch of salt
- 25 g (1/4 loose cup) sharp cheddar cheese, grated
Directions:
- Add all of the ingredients to the container of your immersion blender. Blend until entirely emulsified. Allow to sit for 30 minutes.
- Preheat your crêpe pan. Emulsify the crêpe batter one more time. Use half (about 100 mL) for the first crêpe and the remainder for the second.
Notes:
- This is a delicate, cheesy crêpe.
- I put sautéed mushrooms and caramelized onions with a lemon thyme scented béchamel with it for a simple lunch, it was delicious.
- Use sharp flavoured, hard cheese (like cheddar, gruyère, Oka), don’t use anything that will render too easily (like brie or blue cheese).
I am a horrible crepe maker! But I am a voracious crepe eater. Like you, I would also go for savory before sweet when it comes to crepes. To be completely honest, though, I prefer to have one of each!
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Thanks Jeff, crêpe making sure does take practice. I used to have to chuck the first one each time I made crêpes (who am I kidding, I’d eat it of course!). But now, I have perfected my technique and can make them easily on the fly, as long as I don’t change the recipe too much! Thanks for your comment (I tossed the duplicate comment, hope you don’t mind).
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They look gorgeous, Eva! And adding cheese INTO the batter sounds so amazing!
Have you ever tried making buckwheat crêpes? These are by far my favourite, in savoury form (otherwise I prefer wheat crêpes). They might be useful for you gluten-free friends too! (Unless you don’t like buckwheat taste; many people hate it).
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Hi Sissi, I have to admit that I was not a buckwheat fan, but it has grown on me. One of my favourite French bistros specializes in crêpes and they do make them out of buckwheat. Thank you for your kind words.
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I LOVE this idea! I grew up with my mom making crepes and the rest of the family isn’t as enamored as I am. I can only imagine how delicious these tasted!
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My Mom made the best crêpes too, I wish I had saved her little crêpe pan (small lightweight pan with a long handle to be able to swish around the batter for a paper-thin crêpe. JT can get tired of them, so I usually make them when he is away for lunch.
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Such an epiphany! A cheesy epiphany… GREG
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Thanks Greg!
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I’m crazy for crepes too! I love them so much more than pancakes although I’d have a tough time choosing between crepes and sandwiches! 😀
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Thanks Lorraine, both crêpes and sandwiches are so versatile, I just find the crêpe a little lighter and not so filling.
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Sounds great. I never really think o making cheese crepes but it’s sch a good idea
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Thank you Tania, they were quite tasty indeed.
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It sounds and looks so yummy with béchamel sauce!
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Thank you, Angie, a crêpe would not be a crêpe without a béchamel sauce!
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