Cornmeal Crepes With Chevre And Hot Pepper Jelly

Name: Cornmeal Crepes With Chevre And Hot Pepper Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1/2 cup yellow cornmeal; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; Pinch cayenne pepper; 1 cup milk; 1 cup club soda; 4 large eggs; 9 tablespoons unsalted butter, melted; 1 to 2 tablespoons vegetable oil; 12 ounces fresh goat cheese logs; 8 ounces red or green hot pepper jelly; 1 bunch chives blanched in boiling water 30 seconds and drained

Servings: persons

1 1/2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cumin
Pinch cayenne pepper
1 cup milk
1 cup club soda
4 large eggs
9 tablespoons unsalted butter, melted
1 to 2 tablespoons vegetable oil
12 ounces fresh goat cheese logs
8 ounces red or green hot pepper jelly
1 bunch chives blanched in boiling water 30 seconds and drained

1
Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor.
2
Add the milk, club soda, eggs and three tablespoons of the melted butter.
3
Beat or process until blended and smooth.
4
Allow to rest for 30 minutes.
5
Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil.
6
Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly.
7
Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more.
8
Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
9
Preheat oven to 350 degrees.
10
Brush a baking dish with a little of the remaining melted butter.
11
Place a slice of the chevre in the center of each crepe.
12
Top with a teaspoon of the pepper jelly.
13
Fold the sides of the crepe over the filling, making a small square bundle.
14
Tie each with a blanched chive.
15
Arrange the folded and tied crepes in a single layer in the baking dish.
16
Drizzle with the remaining melted butter.
17
Bake until heated through, 15 to 20 minutes.
18
If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.

1400

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups flour, 1/2 cup yellow cornmeal, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and more.

Yes, Cornmeal Crepes With Chevre And Hot Pepper Jelly falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!