1. puree milk, eggs, cooled melted butter, flour, and salt in a blender until smooth. Transfer to a bowl, cover, and refrigerate at least 2 hours and up to 1 day.
2. Whisk batter until smooth. Melt 1/2 tsp butter in a 10 inch nonstick skillet or crepe pan over medium heat. Tilt skillet at a 45 degree angle, pour in a scant 1/4 batter and immediately swirl skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges turn golden, about 45 seconds. Flip crepe and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate.
3. Melt another 1/2 tsp butter and continue cooking crepes in same manner, whisking batter between batches. Let cool completely.
4. Mix cream chess and goat cheese in a bowl. Working with one crepe at a time, spread 1/4 cheese mix on top almost to edge. Cut crepe into half-moon, then top with desired filling. Roll up into a log. place seam side down on a baking sheet. Repeat with remaining crepes. Refrigerate 1 hr. Trim ends and cut logs into 1 inch thick slices.
Cucumber and Dill: thinly slice English cucumbers lengthwise. Sprinkle with salt and let drain in colander 30 min. Pat dry. top each crepe with 3-4 slices cucumber to cover; sprinkle with chopped fresh dill and finely grated lemon zest and roll up. Garnish with dill sprigs
Smoked Salmon and Capers: top each crepe with 1 oz thinly sliced smoked salmon pieces, then sprinkle with 2 teaspoons chopped chives and 1 teaspoon capers (drained and rinsed), and roll up. Garnish with more chives
Ham and Jam: Spread 2 teaspoons apricot or fig jam on each crepe, then layer with a thin slice of ham and roll up.
Make ahead the crepes can be refrigerated, wrapped in plastic up to 2 days. To freeze, wrap them in paper towels ( to absorb moisture when thawing) and then plastic, and place in a resealable plastic bag; freeze up to 1 month. Thaw before using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 169 (60%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 386.7mg||119 %|
|Sodium 517.5mg||18 %|
|Potassium 239.4mg||6 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 10.1g|
|Protein 17.6g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 281
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