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GRILLED CHEESE CRÊPES
FINISHED WITH WALNUTS
AND FIG PRESERVES

DESSERTS

Grilled Cheese Crepes

YIELD

10-12 Crêpes

INGREDIENTS

BASIC CRÊPE BATTER:
4 Eggs
1 cup Flour
1/2 cup Milk (any - whole, skim, etc.)
1/2 cup Water
1/2 teaspoon Kosher Salt
2 tablespoons melted Butter
Whip all of these ingredients into a small bowl. Cover and place in refrigerator for 30 min - 1 hour while you toast nuts and prepare cheese.

CHEESE FILLING:
1 1/2 cups of various Cheese at room temperature (suggested cheeses include local and artisan cheeses or savory varietals such as Gruyere, Stilton, Manchego, Parmesan, Asiago, and white Cheddar)
1/2 cup coarsely chopped Nuts (Walnuts, Pecans or Almonds), lightly toasted in butter
Fig Preserves or local Honey for drizzling

PREPARATION & METHOD

Depending upon the size of your pan, you'll want enough batter to smoothly cover the bottom - about 1/4 cup, possibly a scant more. Fry one side for approximately one minute until it slides easily in the pan. Gently turn it over with your fingers or a spatula.

Fill each crêpe with a line of cheese shavings and toasted nuts. Fry the until the batter is lightly browned and cheese begins to melt. This will take approximately 30-45 seconds.

Remove to plate and roll or fold into quarters. Drizzle with more nuts, local honey or a spoonful of fig preserves.

You may roll crepes with cheese ahead of time, store in a glass pan and reheat before serving.

Note: You won't need a special crêpe pan- you can use any flat bottomed pan or griddle, though crêpe pans make this much easier. They come in all types -- unseasoned, non-stick or electric. All work well and should be relatively inexpensive. A non-stick French version that you can find in local kitchen shops will cost around $20. If your pan isn't well-seasoned, the first round of crêpes should be well-buttered.

MORE INFO

Recipe and Photo Courtesy of:

Kim Byer

The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.