© John Kernick
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Serves : makes 12 stuffed crêpes

Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course. “I like to make enough buckwheat-crêpe batter to use over a day or two with different fillings,” says Forte. “Whole-wheat flour is good for crêpes too.” Slideshow: Great Recipes Featuring Goat Cheese

How to Make It

Step 1    

Preheat the oven to 325°. In a blender, blend the milk, eggs and 1 tablespoon of the melted butter. Add both flours, the sugar and 1/4 teaspoon of salt; blend until smooth. Let the batter stand while you prepare the filling.

Step 2    

On a baking sheet, toss the tomatoes with the garlic, paprika and 1 tablespoon of the oil. Season with salt and pepper and roast for 25 minutes, until the tomatoes are slightly dried.

Step 3    

In a skillet, cook the leek over moderate heat in the remaining 1/2 tablespoon of oil, 4 minutes. Add the corn and cook for 1 minute. Add the tomatoes and parsley and cook for 1 minute. Season with salt and pepper.

Step 4    

Line a plate with wax paper. Heat a 10-inch nonstick skillet and lightly brush it with some of the remaining 1 tablespoon of butter. If the crêpe batter is too thick, whisk in enough water so it is pourable. For each crêpe, add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the surface is dry and the underside is golden, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer the crêpe to the prepared plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 12 to 14 crêpes.

Step 5    

Spoon the filling down the center of each of 12 crêpes. Sprinkle the goat cheese on top and roll each crêpe into a cylinder. Transfer to plates, garnish with the chives and serve.

Chef's Notes

One Crêpe: 150 cal, 8 gm fat, 3.5 gm sat fat, 15 gm carb, 2 gm fiber, 6 gm protein.

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