Crepe with Goats Cheese and Honey

A gooey, cheese-filled French crepe is difficult to beat, especially when you pair it with Maison Bremond's moreish chestnut honey. Topped with a handful of walnuts and a sprinkling of dried thyme it is also a definite crowd-pleaser - what's not to love?

This recipe was created by our friends at Maison Bremond.

For the Crepe Batter Serves: 4

  • 200g flour
  • 2 whole eggs
  • 1 tbsp caster sugar
  • 330ml milk
  • 1 pinch of salt
  • 10g butter

 For the Filling

  • Chestnut honey
  • Goats cheese - cut into slices
  • Dried thyme
  • A handful of walnuts

To Make the Crepe Batter

  1. In a bowl, combine the flour, sugar and salt.
  2. Add the eggs and beat, then gradually add the milk while whisking vigorously.
  3. Melt the butter, then add it to the mixture.
  4. Then let the mixture sit in the fridge for 1 hour.
© Speciality Cooking Supplies Limited 2024

To Assemble the Crepe

  1. In a hot frying pan, melt 10g of butter and pour in a little batter. Wait until the top side is dry then flip the crepe.
  2. Add 4 slices of goats cheese and when the cheese is slightly melted, fold the pancake, drizzle with honey, season with thyme, pepper and sprinkle with walnuts.
  3. Repeat until you have as many pancakes as you need!
© Speciality Cooking Supplies Limited 2024


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