Beet and Goat Cheese Crepe Recipe

Beet and Goat Cheese Crepe Recipe Recipe

I love the combination of beets and goat cheese. They pair wonderfully, and I’ve used them in many recipes. I had both ingredients on hand today, so I mixed them together and stuffed them in crêpes.

Making crêpe batter is very basic. I first learned how to make crêpes in kindergarten back in France, and I haven't forgotten since then. The quantities go like so: 2 eggs, 250 grams of flour (1-3/4 cups) and ½ liter of milk (2 cups). Allow to rest for a few hours. I then adjust the quantities of liquid by eyeballing until the perfect consistency is reached (see tips).   

Our friend Carole (she is by the way the editor of always sends me wonderful cooking tips along with the corrections of my daily recipes. Carole and her husband David recently hosted a crêpe party at their home. She told me that leftover cooked crêpes store incredibly well in the freezer, which I immediately wanted to try. I’ve made several batches of crêpes since then, but even after my third attempt, no leftovers. What can I say, I live with wolves!


Yields: 18 crepes

2-3/4 cups whole milk
1-½ tablespoons unsalted butter, softened to room temperature
2 eggs, at room temperature
2 teaspoons granulated sugar
1-3/4 cups all-purpose flour
2-2/3 cups whole milk, as needed
½ teaspoon salt
1 orange, juiced
½ lemon, juiced
2 tablespoons canola oil (or more butter), as needed
¼ cup Pecorino cheese (optional), freshly grated
3 cups cooked beets, sliced
8 ounces goat cheese, crumbled
4 tablespoons beet vinaigrette (click on the link for the recipe)
3 tablespoons flat-leaf parsley leaves, chopped
2 tablespoons candied walnuts (see tips), coarsely chopped


Making basic crêpe batter:

In a deep saucepan, melt the butter into 2 cups of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely.

Using a handheld mixer, whisk the eggs with the sugar.

Combine the flour and salt in a bowl. Form a well in the center of the bowl. Pour in the egg mixture and butter/ milk liquid. Mix until the batter is smooth. Add the lemon and orange juices. Do NOT over-mix.

Let the crêpe batter rest for at least 2-3 hours. Thin the crêpe batter with the remaining milk (up to 3/4 cup).

Assembly time:

Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little oil (or butter) using a silicone brush. Pour about ½ cup of the batter in the center of the pan. Lift the pan and then tilt and rotate it until the batter is evenly spread and forms a nice thin disk. Put it back on the stove. It should start bubbling after a few seconds. Leave it alone for a bit. When the edges look dry and start separating from the pan, lower the heat, take a long flat spatula and lift around the crêpe. It's time to flip; flip the crêpe. Sprinkle with Pecorino cheese (if used); that way the melted cheese will seal the pores in the crêpe. Cover with crumbled goat cheese in the center. Cover with a lid and cook over low heat for about 2 additional minutes.

Transfer to a plate. Add beet slices. Drizzle a little beet vinaigrette. Sprinkle with more goat cheese for garnish. Using a spatula, fold the edges of the crêpe in on all 4 sides by about 2 to 3 inches; this leaves the beet and goat cheese exposed. Sprinkle with parsley and candied walnuts.

Repeat the same procedure with the remaining crêpes. We also used the rest of the batter for dessert. I'll post  that recipe tomorrow.

Crêpes are traditionally served with apple cider served in stoneware cups.

Bon appétit!

Cheese Crepe Recipe with Picture


I cheated and used store-bought candied whole walnut kernels with sesame seeds. You can find them in Asian markets. They're sold in 4.41-ounce (125-gram) packages. You could also make your own by following these instructions.

how to make candied walnuts

The longer you let the batter rest the better. It will still be good after 2-3 days in the refrigerator.

My secret for perfect crêpe batter is to melt the butter with the milk. Let the mix cool completely, then add the rest of the ingredients.

The first crêpe is never perfect. You might want to adjust the consistency of batter with milk if the first crêpe turns out too thick. To yield 18 crêpes, I added an additional 2/3 cup of milk (up to 3/4 cup) to the initial 2 cups in the batter.

The best spatula to flip crêpe is the one from Ikea. It's long, flat, heat resistant and gentle on non-stick pans. And it's inexpensive .

If you're interested in making another savory version, check out my recipe for beggar's purses or bánh xèo (it's a Vietnamese crêpe).

Here's another recipe for sweet crêpe batter (Note: the yield is greater for this recipe; I posted the exact quantities for each ingredient).

You can replace the orange and lemon juices with more milk and could also substitute oil for the butter.

Published By: Jacqueline Pham on March 30, 2011.


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