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Black Pepper Crepes with Goat Cheese




Source of Recipe


Williams-Sonoma Kitchen


List of Ingredients




1 cup milk
1 egg
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 (ch�vre), crumbled


Recipe



In a blender, combine the milk, egg, flour, oil, the 1 tsp. pepper and the 1⁄2 tsp. salt and blend until smooth. Refrigerate for 2 to 8 hours.

In a crepe 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 crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes.

Position a rack 6 inches from the broiler and preheat. Line a baking sheet with parchment paper.

On a clean work surface, lay a crepe flat. Put one-eighth of the tomato slices on the crepe and top with one-eighth of the cheese. Season with salt and pepper. Fold the crepe into quarters and transfer to the prepared baking sheet. Repeat with the remaining crepes and filling. Broil until the crepes are golden brown, 3 to 5 minutes. Serves 4.