Adapted from cooking.nytimes.com
The French have a wonderful celebration called La Chandeleur. It technically falls on the second of February, but it is observed so that it falls on the first Tuesday of February. The reason this celebration is so wonderful, far from its true Catholic origins, is because it is the jour des crêpes, or the day of crêpes. Yes, they eat crêpes. Who would ever pass on a crêpe, right? So now, exactly a month later (sorry about the delay), I share this delicious recipe with you. Anything with goat cheese is delicious, as are these crêpes.
Yields 4 servings
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- 2 ounces whole wheat flour
- 2 ounces all-purpose flour
- 2 to 3 tablespoons finely chopped parsley
- ¾ cup cottage cheese
- 6 ounces goat cheese
- 3 tablespoons plain Greek yogurt
- Pepper, to taste
- Place the milk, water, eggs, vegetable oil and slat in a blender. Cover the blender and turn on at low speed. Add the flours and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs.
- Place a greased 6- to 8-inch crêpe pan over medium heat. When the pan is hot and just before it begins to smoke, remove from the heat and ladle in ¼ cup of batter. Tilt or swirl the pan to distribute the batter evenly. Return to heat. Cook for about one minute or until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all the batter is used. Place a piece of parchment paper between each crêpe so they don’t stick.
- Combine the cottage cheese and goat cheese in a food processor fitted with the steel blade. Blend until smooth. Add the yogurt and pepper. Blend together. Transfer to a bowl. Cover and refrigerate until ready to use.
- Spread about 2 tablespoons of the herbed goat cheese on the less cooked side of each crêpe. Fold in half, then in half again. Arrange on a platter. To serve warm, heat for about 30 seconds in a microwave or for 10 minutes in a low oven.
Comments: These crêpes were wonderful, and I loved the parsley in the batter; it gave the crêpes a nice touch. I actually wanted to substitute the cottage cheese for ricotta because I do not like the former. However, when I went to buy some, the supermarket did not have any. I used cottage cheese, and thankfully the goat cheese covered up the taste and the food processor broke up the curds. Any leftover filling is great for a grilled cheese and probably good, though I have not tried it, with some pesto. You can make the crêpes a couple of days ahead and store them in the refrigerator or freezer, separated with parchment paper so they don’t stick.