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Cheese Crepes

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50min

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8 servings

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These delightful savory crepes are filled with a rich and creamy cheese filling, making them perfect for a special breakfast, brunch, or even a light dinner. The thin and delicate crepes are made with a simple batter and then stuffed with a mixture of ricotta, cream cheese, and herbs. Served warm, these cheese crepes are sure to impress your guests.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the crepe batter

In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, whisk together the eggs and milk. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth.

2
Cook the crepes

Heat a small non-stick skillet over medium heat. Melt a small amount of unsalted butter in the skillet. Pour about 1/4 cup of batter into the center of the skillet and swirl to spread evenly. Cook for 1-2 minutes, or until the edges start to brown. Flip and cook for an additional 30 seconds. Remove the crepe from the skillet and repeat with the remaining batter.

3
Prepare the cheese filling

In a food processor, combine the ricotta cheese, cream cheese, grated Parmesan cheese, minced garlic cloves, and fresh thyme leaves. Pulse until the mixture is smooth and well combined.

4
Fill the crepes

Spoon about 2 tablespoons of the cheese mixture onto the center of each crepe. Fold the crepe in half, then in half again to form a triangular shape.

5
Heat the filled crepes

In a clean skillet, melt a small amount of unsalted butter over medium heat. Add the filled crepes and cook for 1-2 minutes on each side, or until golden brown and heated through.

6
Serve

Serve the Cheese Crepes warm, garnished with additional fresh thyme leaves if desired.

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