Jam and Cheese Crepes



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Last week, I shared my picks for a perfect cheese platter, and a recipe for an appetizer of Camembert and Calvados (like, my favorite use of Camembert, ever). Using the leftovers from a partially-eaten cheese plate (a side effect of a massive cheese board that can be a blessing), I smashed some jam and cheese together into a dish just fine for breakfast, lunch or dinner!

Jam and Cheese Crêpes

Blend together all the ingredients (flour, salt, eggs, milk, butter) for an easy crêpe batter (like this one) and let the batter sit for 15 minutes.

Brush melted butter on a nonstick pan over medium heat and ladle about 1/3 cup of batter into the pan, leaning the pan from left to right to spread the batter thinly and get a nice round shape. Cook until brown then turn; each side should only take a minute or two to cook.

Fill a warm crêpe with a couple tablespoons of leftover goat cheese and whatever jam you have on hand. Eat this for breakfast, lunch, or dinner.




Photos courtesy of Heidi/White Loft Photography and food styling by Catrine Kelty.

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