I love the combination of beets and goat cheese. They pair wonderfully, and I’ve used them in many recipes. I had both ingredients on hand today, so I mixed them together and stuffed them in crêpes.
Making crêpe batter is very basic. I first learned how to make crêpes in kindergarten back in France, and I haven’t forgotten since then. The quantities go like so: 2 eggs, 250 grams of flour (1-3/4 cups) and ½ liter of milk (2 cups). Allow to rest for a few hours. I then adjust the quantities of liquid by eyeballing until the perfect consistency is reached (see tips).
Our friend Carole (she is by the way the editor of PhamFatale.com) always sends me wonderful cooking tips along with the corrections of my daily recipes. Carole and her husband David recently hosted a crêpe party at their home. She told me that leftover cooked crêpes store incredibly well in the freezer, which I immediately wanted to try. I’ve made several batches of crêpes since then, but even after my third attempt, no leftovers. What can I say, I live with wolves!
1. Info for Beet and Goat Cheese Crepe Recipe
- Cook Time: 20 mins
- Total Time: 45 mins
- Servings: 18
- Calories: 322 kcal
2. Ingredients for Beet and Goat Cheese Crepe Recipe
- 2-3/4 cups whole milk
- 1-½ tablespoons unsalted butter, softened to room temperature
- 2 eggs, at room temperature
- 2 teaspoons granulated sugar
- 1-3/4 cups all-purpose flour
- 2-2/3 cups whole milk, as needed
- ½ teaspoon salt
- 1 orange, juiced
- ½ lemon, juiced
- 2 tablespoons canola oil (or more butter), as needed
- ¼ cup Pecorino cheese (optional), freshly grated
- 3 cups cooked beets, sliced
- 8 ounces goat cheese, crumbled
- 4 tablespoons beet vinaigrette
- 3 tablespoons flat-leaf parsley leaves, chopped
- 2 tablespoons candied walnuts (see tips), coarsely chopped
- In a deep saucepan, melt the butter into 2 cups of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely.
- Using a handheld mixer, whisk the eggs with the sugar.
- Combine the flour and salt in a bowl. Form a well in the center of the bowl. Pour in the egg mixture and butter/ milk liquid. Mix until the batter is smooth. Add the lemon and orange juices. Do NOT over-mix.
- Let the crêpe batter rest for at least 2-3 hours. Thin the crêpe batter with the remaining milk (up to 3/4 cup).
- Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little oil (or butter) using a silicone brush. Pour about ½ cup of the batter in the center of the pan. Lift the pan and then tilt and rotate it until the batter is evenly spread and forms a nice thin disk. Put it back on the stove. It should start bubbling after a few seconds. Leave it alone for a bit. When the edges look dry and start separating from the pan, lower the heat, take a long flat spatula and lift around the crêpe. It’s time to flip; flip the crêpe. Sprinkle with Pecorino cheese (if used); that way the melted cheese will seal the pores in the crêpe. Cover with crumbled goat cheese in the center. Cover with a lid and cook over low heat for about 2 additional minutes.
- Transfer to a plate. Add beet slices. Drizzle a little beet vinaigrette. Sprinkle with more goat cheese for garnish. Using a spatula, fold the edges of the crêpe in on all 4 sides by about 2 to 3 inches; this leaves the beet and goat cheese exposed. Sprinkle with parsley and candied walnuts.
- Repeat the same procedure with the remaining crêpes. We also used the rest of the batter for dessert. I’ll post that recipe tomorrow.
- Crêpes are traditionally served with apple cider served in stoneware cups.
- Bon appétit!