Black Pepper Crepes with Goat Cheese and Tomatoes
by Camille Bromley
1 cup milk
1/2 cup plus 1 Tbs. all-purpose flour
1/2 tsp. canola oil
1 tsp. freshly ground pepper, plus more, to taste
1/2 tsp. salt, plus more, to taste
8 tsp. unsalted butter
4 plum tomatoes, thinly sliced
4-oz. log of goat cheese (chèvre), crumbled
In a large bowl, combine the milk, egg, flour, oil, the 1 tsp. pepper and the 1⁄2 tsp. salt and mix until smooth. Refrigerate for 1 hour.
In a crêpe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crêpe is golden underneath, 1 to 2 minutes. Flip the crêpe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crêpes.
Position a rack 6 inches from the broiler and preheat. Line a baking sheet with parchment paper.
On a clean work surface, lay a crêpe flat. Put one-eighth of the tomato slices on the crêpe and top with one-eighth of the cheese. Season with salt and pepper. Fold the crêpe into quarters and transfer to the prepared baking sheet. Repeat with the remaining crêpes and filling. Broil until the crêpes are golden brown, 3 to 5 minutes.
For more great tips on crepes and French food, please visit Bien manger Bien etre.