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Crepes with goat cheese and peach jam

Preparation

10 minutes

Cooking

20 minutes

Servings

4

Crepes with goat cheese and peach jam
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Ingredients

CREPE BATTER

3 eggs
22 ml (1 1/2 tbsp.) sugar
2 ml (1/2 tsp.) vanilla extract
310 ml (1 1/4 cups) milk
30 ml (2 tbsp.) unsalted butter, melted and warm
310 ml (1 1/4 cups) all-purpose flour
1 pinch of ground nutmeg
Butter

CREPES

4 large, thin crepes
150 g (5 oz.) unripened goat cheese
80 ml (1/3 cup) peach jam
250 ml (1 cup) baby arugula
Salt and fresly ground pepper

Directions

  1. In a bowl, beat the eggs with the sugar and vanilla.
  2. Add the milk, stirring, then add the butter.
  3. In a large bowl, combine the flour and nutmeg.
  4. Make a well in the centre and pour in the liquid preparation.
  5. Starting at the centre, stir using a whisk, gradually combining the dry and wet ingredients.
  6. Mix until smooth.
  7. In a frying pan over medium heat, melt a bit of butter and add a large spoonful (more or less 60 ml (1/4 cup)) of crepe batter so as to make around 12 thin crepes.
  8. Spread out the batter with the back of a spoon.
  9. Cook for approximately 2 minutes on each side or until the crepes are golden.
  10. Preheat oven to 220°C (425°F ).
  11. Spread the goat cheese on the crepes.
  12. Add the jam and arugula.
  13. Season and roll or fold as desired.
  14. Heat in the oven for 1 to 2 minutes and serve immediately

SUGGESTION

You can freeze any crepes that you don't use.

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