Herbed Crepes with Gruyere Filling

American.Gourmet's picture

Nov. 30, 2011


Flour 1 Cup (16 tbs)
Salt 1 1/2 Teaspoon
Eggs 3 Small
Egg yolks 3
Beer 12 Ounce (1 Can)
Sour cream 1 1/2 Tablespoon
Butter 6 Tablespoon , melted
For filling
Butter 4 Tablespoon
Onion 1 Large , minced
Flour 3/4 Cup (12 tbs)
Milk 1 1/2 Cup (24 tbs)
Salt 1 Teaspoon
For assembling
Eggs 3 Small , beaten
Flour 3 Tablespoon
Chives 1 Tablespoon , chopped
Parsley 1 Tablespoon , chopped
Tarragon 1/2 Tablespoon , chopped
Butter 1 Tablespoon (For Greasing The Crepe Pan)
Nutmeg To Taste
White pepper To Taste
Gruyere cheese 1/2 Pound , cubed
Fresh breadcrumbs 1/4 Cup (4 tbs)
Oil 2 Cup (32 tbs) (For Deep Frying)



1)In a blender or processor,mix the flour,salt,eggs,egg yolks,beer and sour cream.Blend well.

2)Add melted butter and herbs. Mix well.

3)Pick a 7 inch crepe or nn stick skillet,and melt 1/4 teaspoon butter.

4)Add 2-3 tablespoons of batter,tilt the pan till batter coats well and completely.

5)Once edges brown,flip over with a spatula and lightly brown the other side.

6)Repeat using all the batter.

7)Set the crepes aside,and prepare the filling.

8)To make filling,take a pan,add butter. Once transparent,add the flour and stir.

9)Pour milk,salt,nutmeg and white pepper.

10)Cook till bubbling and thick.

11)Remove from flame,cool it to warm ,then add cheese.stir to blend well.

12)To make the herbed crepes, take a bowl. mix eggs and flour.

13)Fill each crepe with cheese.use 3 tablespoons per crepe.Now fold in a turnover.

14)To seal,brush the egg mix on the edges.

15)Brush egg mix on the outside of crepe and sprinkle with breadcrumbs.

16)Deep fry at 375 degrees, or bake at 375 degrees till golden.


17)Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes