Savory Goat-Cheese Crepes

Even though I feared making crepes, this recipe looked like a good choice for a family dinner. I'm happy to report that these were easy and delicious, stuffed with a savory blend of goat cheese, herbs, and shallots.

Makes 4 servings

3/4 cup all-purpose flour

pinch of salt, more to taste

2 eggs

1 cup whole milk

2 tablespoons melted butter

2 shallots, minced

1 clove garlic, finely chopped

1 tablespoon unsalted butter

3 1/2 ounces goat cheese, softened

1 tablespoon olive oil

1 tablespoon each: chives, parsley, both finely chopped

Black pepper to taste

1. Sift the flour into a bowl. Add the salt. Make a well in the center of the flour and break the eggs into it. Whisking in the center of the mixture, slowly draw the flour in until it is fully mixed. Gradually add the milk and then the melted butter, whisking until smooth. The batter should be runny enough to thinly coat the back of a spoon; add a little more milk if too stiff. Let the batter sit for 30 minutes, covered, in the fridge.

2. Coat a small nonstick skillet with a small amount of butter over medium heat. (Make sure the pan is hot.) Add about 1/3 cup of batter to the pan for a large crepe. Tilt the pan so the batter coats the bottom evenly. Cook until set, about 1 minute. Loosen the crepe with a spatula; flip over with the spatula. Cook the second side for about another minute. Stack the crepes to keep moist and warm.

3. Preheat the oven to 325 degrees. In an uncovered skillet over low heat, cook the shallots and garlic gently in 1 tablespoon butter until soft and translucent. Then add it to a bowl with the goat cheese; add the olive oil, stir until creamy. Stir in the chives and parsley. Season with salt and pepper.

4. Spread a spoonful of filling on a quarter of a crepe. Fold in half and then in half again to form a triangle. Fill remaining crepes. Bake for 2 minutes to reheat the crepes and warm the cheese.

- From One Pot French (Sellers Publishing, 2008)

Per serving: 339 calories, 13 grams protein, 22 grams fat, 23 grams carbohydrate, 146 milligrams cholesterol, 191 milligrams sodium, 1 gram fiber.