Savoury Goat Cheese Crepe
This crepe is excellent as an appetizer or a canapé — the difference is simply a matter of serving size, with the smallest of crepes folding into bite-sized morsels.

Serves 4 (2 crepes each as an appetizer, 16 canapes, or 24 mini canapes)
Dine Pic
   8 crepes
   2 shallots, minced
   1 clove garlic, finely chopped
   1 tbsp unsalted butter
   100g chevre (goat’s cheese), softened
    1 tbsp olive oil
   1 tbsp finely chopped chives
   1 tbsp finely chopped flat-leaf parsley
   Salt and pepper

Prepare the crepes. Preheat oven to 160ºC.
   In an uncovered skillet over low heat, cook the shallots and garlic gently in the butter until soft and translucent; do not allow to colour.
   In a bowl, combine the chevre, shallots, and garlic. Add the olive oil, stirring until creamy. Stir in the chives and parsley. Season with salt and pepper.
   Spread a spoonful of filling on a quarter of a crepe. Fold in half and then in half again to form a triangle. Fill the remaining crepes.
   Bake for 2 minutes to reheat the crepes and warm the cheese. Serve at once.

From: One Pot French. By Jean-Pierre Challet, published by Allen & Unwin.


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