Goat Cheese Crêpes with Herb Salad
Restaurant Eugene, Atlanta
These simple crêpes are a variation on the goat cheese cannelloni Christopher Edwards served at his Beard House dinner. Feel free to use a combination of your favorite herbs in the salad.
- 1/2 cup flour
- 1/2 cup milk
- 3 ounces water
- 2 tablespoons butter, melted and cooled
- 2 eggs
- Pinch of salt
- 3/4 cup goat cheese
- 1/4 cup frisée lettuce
- 1/2 cup mixed herbs, including tarragon leaves, basil leaves, dill, and chopped chives
- 1 1/2 teaspoons extra virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 tablespoon balsamic vinegar
Combine the flour, milk, water, butter, eggs, and pinch of salt in a blender. Mix until smooth. Refrigerate for 30 minutes.
Heat a crêpe pan or 9-inch nonstick pan over high heat. Spray with nonstick spray. Pour in just enough crêpe batter to thinly coat the bottom of the pan. Swirl to coat the pan evenly. Cook for about 1 minute, until the edges are golden and begin to release from the pan. Carefully flip with a rubber spatula. Cook for another 30 seconds or so, until golden brown. Remove from the pan. Repeat with the remaining batter. You will end up with some extra crêpes.
In a bowl, beat the goat cheese with a spatula until very soft and creamy. Divide the cheese evenly among four of the crêpes. Spread the width of the crêpe. Roll into a loose cigar-shaped tube.
Lightly toss the frisée and mixed herbs with the olive oil. Top the crêpes with the salad on the serving plate. Drizzle with the balsamic vinegar and serve.