Herb Crepes With Goat Cheese Filling

• Vegetarian

• Produce

  • 2 tbsp Tarragon

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 oz All-purpose flour
  • 1 Pepper, freshly ground
  • 1/2 tsp Salt
  • 2 oz Whole wheat flour

• Oils & Vinegars

  • 3 tbsp Canola oil

• Dairy

  • 1 Butter
  • 3/4 cup Cottage cheese, low fat
  • 6 oz Goat cheese
  • 3/4 cup Milk
  • 3 tbsp Yogurt, plain low-fat

• Liquids

  • 1/2 cup Water

Found on cooking.nytimes.com

Description

Directions

• Place the milk, water, eggs, canola oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs. Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in three to four tablespoons of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up. You’ll get about 12 crepes with an 8-inch pan, 16 with a 6-inch pan. Combine the cottage cheese and goat cheese in a food processor fitted with the steel blade, and blend until smooth. Add the yogurt and pepper, and blend together. Transfer to a bowl. Cover and refrigerate until ready to use. Cut each crepe in half. Spread a scant tablespoon of the herbed goat cheese on the less cooked side of each crepe. Fold in half, then in half again. Arrange on a platter. To serve warm, heat for 30 seconds in a microwave or for 10 minutes in a low oven.

Nutrition