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Blueberry and Chèvre Crêpes

Chef Rachid El Kafi,
Rembrandt’s Bist

Crêpes are equally elegant when served for brunch or dessert. Plump local berries and creamy Cassis (black currant) liquor make for a luscious sauce, especially when accompanied with goat cheese.

3 eggs
1 1/2 cups flour
2 Tbsp vegetable oil
1/8 tsp salt
1 1/2 cups skim milk
4 oz chèvre
1 Tbsp Cassis
2 Tbsp unsalted butter

1. In mixing bowl, combine eggs and salt. Add flour alternately with milk, beating until smooth. Add oil and mix well. Refrigerate for 1 hr.
2. In a non-stick skillet over medium heat, melt butter.
3. Use 2 Tbsp of batter per crêpe. Rotate skillet to coat with a thin layer of batter. Cook until side is golden. Flip crêpe and brown other side.
4. In a saucepan over medium high heat, add Cassis and butter. Add blueberries and sauté until soft.
5. Pour blueberries over crêpe and serve with a side of chèvre. Finish with a splash of Cassis.

Yield 2 servings

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