This is such a fun and dramatic way to serve crepes, and the filling is sublime.
1/2 c. + 2 T. all purpose flour
|3/4 c. milk|
|2 T. melted butter, plus extra for cooking crepes|
|3 T. chives|
|12 oz. fresh goat cheese|
|1 tsp. chopped tarragon|
|1/2 tsp. chopped flat leaf parsley|
|1/2 tsp lemon zest|
To make the crepes, combine the flour, milk, eggs, butter, chives and salt in a work bowl or a blender. Puree until smooth, scraping down the sides of the container and process until thoroughly blended. Pour the batter into a pitcher with a spout or a bowl. Cover with plastic wrap and let stand for 1 hour. Place a small non-stick skillet over medium heat and add ½ teaspoon butter. Lift the pan off the heat and pour or ladle about an ounce of the batter into the pan. Quickly tilt and rotate the pan so that batter covers the entire bottom of the pan with a very thin coating. Return to the heat and cook until the crêpe bubbles and the bottom is lightly browned, about 1 minute. Turn the crêpe over with a spatula. Return the pan to heat and cook the second side until lightly browned. Slide the crêpe onto a plate. Repeat with the remaining crêpe batter. Don’t be discouraged if the first couple of crepes don’t turn out right. It usually takes a couple tries to learn the technique.Preheat oven to 350ºF. Blanch the whole chives in a small saucepan of boiling water for 10 seconds. Drain and run under cold water to stop the cooking. Pat dry with a towel and set aside. In a bowl, combine the goat cheese, tarragon, parsley, lemon zest and a little cracked black pepper. Stir to combine. Lay 6 crepes out on a work surface, pale side up. Freeze the remaining crepes for future use.
Spoon about 2 tablespoons of the goat cheese filling in the center of each crêpe. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Place finished purses on a sheet pan rubbed with soft butter. Place in the oven to warm slightly for 5 minutes. Serve accompanied with your favorite salad.
Thanks to Cakebread Cellars.