"4 DELICIOUS CHEESE-FILLED CREPE RECIPES and WINE PAIRINGS
We have partnered with @cheesesofeurope and @thefeedfeed today to share with you not just one, but 4 delicious crêpe recipes with four unique cheeses that we know you will absolutely love as much as we do! #ad How about a fun twist on a cheese and wine pairing party this holiday season with cheese-filled crêpes and wine??
Click the link in our bio to discover more incredible cheeses from Cheeses of Europe and to shop these cheeses online!
In today's spread we have the following to get you ready to host your own wine and cheese party:
1. Blue Cheese Crêpe: Fourme d’Ambert with Toasted Walnuts and Dill Crème Fraîche [Wine Pairing: French Riesling]
2. Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter [Wine Pairing: Beaujolais]
3. Large Aged Chèvre Log Crêpes with Almonds and Strawberries with a Strawberry Gastrique [Wine Pairing: Brut Champagne]
4. Camembert Crêpes with Apples and Cinnamon, Topped with Calvados Caramel [Wine Pairing: Hard Cider (dry) or Moscato d'Asti]
Head over to the blog to learn more about Cheeses of Europe and the cheeses that we selected for the crêpes you see here.
Make everything magnifique with fromage!"
Cheese-Filled Crêpes
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
A fun twist on a cheese and wine pairing party! Make these four recipes for savory and sweet cheese filled crêpes and pair them with the recommended wines.
Jump to Section
- Recipe Card
Prep time: 1hr
Cook time: 30mins
Serves or Makes: 8
Recipe Card
ingredients
Crêpes
- 3/4 cup (100 grams) all-purpose flour
- 3 large eggs
- 3/4 cup milk
- 2 tablespoon milk
- 4 tablespoon butter, melted and slightly cooled
- 1 teaspoon cold butter
Method
Crêpes
Step 1
Sift the flour into a large bowl, then whisk in eggs, milk, and melted butter. Place batter in the refrigerator to rest for a minimum of 30 minutes and up to an hour.
Step 2
Heat crepe pan or nonstick skillet over medium heat. Add a little butter, if necessary, and swirl pan to evenly coat. Add about ¼ of a cup of batter (depending on how large your pan is) and swirl the batter around the pan to thinly coat the bottom. Cook for about 45 seconds then flip and cook for another 30-45 seconds until crepe is light golden brown and cooked through.
ingredients
Fourme d’Ambert with Toasted Walnuts and Dill Crème Frâiche (makes 3-4 crêpes)
- 1/4 pound (4 oz) Fourme d’Ambert
- 1 ounce walnuts, roughly choppped
- 1 1/2 tablespoon fresh dill, finely chopped and divided
- 2 ounces crème frâiche
- pinch of kosher salt
- pinch of black pepper
Fourme d’Ambert with Toasted Walnuts and Dill Crème Frâiche (makes 3-4 crêpes)
Step 1
Stir 1/2 tablespoon chopped dill into the crème frâiche in a small bowl. Season with kosher salt and black pepper.
Step 2
Heat oven to 350°F and arrange walnuts in a single layer on a baking sheet. Bake until lightly toasted, about 5 minutes. Allow to cool completely, then roughly chop.
Step 3
Fill each crêpe with about ¾ to 1 ounce of fourme d’ambert cheese, a sprinkling of dill, and ¼ ounce of the chopped walnuts. Fold your crêpe in your favorite manner and top with 1 tablespoon of dill crème frâiche.
ingredients
Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter (3-4 crêpes) Marinade
- 1/4 teaspoon anise flavored liqueur
- 1 Star Anise pod
- 1/2 Lemon, zested and juice
- 2 tablespoon Olive Oil
- 1 sprig of Fresh thyme
- 1 sprig of Fresh oregano
- 1/2 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1 bonless and skinless chicken breast, cut in 1” chunks
ingredients
For the filling:
- 1/4 pound brie
- 1 small fennel bulb, small diced
- 1/4 ounce roasted pistachios, roughly choppped
- 2 tablespoon unsalted butter
- 1/4 tablepoons kosher salt
Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter
Step 1
Add the anise liqueur, star anise pod, lemon zest and juice, olive oil, thyme, oregano, black pepper, salt, and onion powder to a bowl or zip-top bag and stir to combine. Add chicken and massage marinade to evenly coat. Refrigerate for at least 1 hour or overnight.
Step 2
Remove chicken from marinade. Heat a large pan over medium heat, then add marinated chicken and fennel and cook until the chicken is cooked through, about 8 minutes. Let cool and then chop the chicken into bite size pieces and set aside.
Step 3
Melt the butter in a small saucepan over medium heat. Let cook until the milk solids start to brown and become fragrant. Remove from the heat, stir in 1/4 teaspoon salt and set aside.
Step 4
Fill each crêpe with about ¾ to 1 ounce of cheese, 1 ounce of the chicken and fennel mixture, and about a teaspoon of chopped pistachios. Fold your crêpe in your favorite manner and top with a small spoon of brown butter.
ingredients
Bûche de Chèvre Crêpes with Almonds and Strawberries with a Strawberry Gastrique (makes 3-4 crêpes)
- 12 Strawberries, hulled and sliced
- 1/4 cup divdied sugar
- 1 tablespoon divded Sugar
- 1/4 cup Water
- 1/8 teaspoon kosher salt
- 1/4 cup champagne vinegar or white wine vinegar
ingredients
For the filling
- 1/4 pound Bûche de Chèvre
- 4 Strawberries, diced
- 1/8 cup Almonds, diced
Bûche de Chèvre Crêpes with Almonds and Strawberries with a Strawberry Gastrique
Step 1
Combine strawberries, ¼ cup sugar, and water in a saucepan over medium heat. Simmer for about 15 minutes and then strain through a fine mesh strainer, gently pressing with a spatula or spoon. You should have about 3 ounces of liquid. Clean out saucepan and return the strained strawberry mixture, remaining 1 tablespoon sugar, salt, and vinegar. Simmer for another 15 minutes on medium low heat.
Step 2
Toast the almonds in a skillet over medium heat until they start to brown and become fragrant. Remove from heat and set aside.
Step 3
Fill each crêpe with about 1 ounce bûche de chèvre cheese, 1 sliced strawberry, and about a teaspoon of toasted almonds. Fold your crêpe in your favorite manner, drizzle with the gastrique and serve.
ingredients
Camembert Crêpes with Apples and Cinnamon, Topped with Calvados Caramel (makes 3-4 crêpes)
- 1 cup Sugar
- 1 tablespoon water
- 2/3 cup heavy cream
- 1/2 teaspoon kosher salt
- 2 tablespoon apple flavored liqueur
ingredients
For the Filling:
- 1/4 pound camembert
- 1/2 teaspoon butter
- 1 small Sweet apple, peeled and diced
- 1/4 tablespoon water
- 1/2 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
For the filling:
Step 1
Melt butter in a medium pan over medium heat. Add the diced apple and sauté for about 30 seconds. Add water, sugar, cinnamon, allspice, cloves, and salt and stir to combine. Cook until apples are very tender but still hold their shape. Remove from heat and set aside.
For the caramel:
Step 1
Add sugar and water to a heavy stainless-steel pan and cook over medium-low heat, stirring occasionally with a wooden spoon. As soon as sugar mixture turns an amber color, turn heat down to low and slowly and carefully add heavy cream. Once incorporated, add salt and stir to combine. Remove from the heat stir in apple flavored liqueur.
Step 2
Fill each crêpe with about 1 ounce camembert cheese and 1 ounce apples filling. Fold your crêpe in your favorite manner and drizzle with caramel sauce.