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Goat Cheese Crepe Purses

Cakebread.Cellars's picture
Useful tips on making crepes. Beggar's Purses make great hors d'ouevres or combine them with a salad for a delicious light lunch. Goat's Cheese pairs beautifully with Cakebread Cellars' Sauvignon Blanc
Ingredients
  All purpose flour 10 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Eggs 2
  Melted butter 1 Tablespoon (For Cooking The Crepes)
  Salt 1 Pinch
  Chives 12
  Goat cheese 12 Ounce
  Tarragon 1 Teaspoon, chopped
  Flat leaf parsley 1⁄2 Teaspoon, chopped
  Lemon zest 1⁄2 Teaspoon
  Black pepper To Taste
Directions

To make the crepes, combine the flour, milk, eggs, butter, chives and salt in a work bowl or a blender. Puree until smooth, scraping down the sides of the container and process until thoroughly blended. Pour the batter into a pitcher with a spout or a bowl. Cover with plastic wrap and let stand for 1 hour. Place a small non-stick skillet over medium heat and add ½ teaspoon butter. Lift the pan off the heat and pour or ladle about an ounce of the batter into the pan. Quickly tilt and rotate the pan so that batter covers the entire bottom of the pan with a very thin coating. Return to the heat and cook until the crêpe bubbles and the bottom is lightly browned, about 1 minute. Turn the crêpe over with a spatula. Return the pan to heat and cook the second side until lightly browned. Slide the crêpe onto a plate. Repeat with the remaining crêpe batter. Don’t be discouraged if the first couple of crepes don’t turn out right. It usually takes a couple tries to learn the technique.

Preheat oven to 350ºF. Blanch the whole chives in a small saucepan of boiling water for 10 seconds. Drain and run under cold water to stop the cooking. Pat dry with a towel and set aside. In a bowl, combine the goat cheese, tarragon, parsley, lemon zest and a little cracked black pepper. Stir to combine. Lay 6 crepes out on a work surface, pale side up. Freeze the remaining crepes for future use.

Spoon about 2 tablespoons of the goat cheese filling in the center of each crêpe. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Place finished purses on a sheet pan rubbed with soft butter. Place in the oven to warm slightly for 5 minutes. Serve accompanied with your favorite salad.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6
Crepes served with a salad is enough to satiate the hunger pangs! Make this gourmet meal using the techniques Chef Brian shows in the video and you have one impeccable dish to try out!

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