Goat Cheese Crepe with B.L.T. Salad Recipe

Name: Goat Cheese Crepe with B.L.T. Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1/2 cup mayonnaise; Juice of 1 lemon; 2 garlic cloves, coarsely chopped; 3 anchovy fillets; 1 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh chives; Sea salt and freshly ground black pepper; 1 recipe Basic Crepe Batter (page 104); 10 ounces goat cheese, at room temperature; Extra-virgin olive oil; 10 bacon slices; 10 plum tomatoes, sliced in 1/4-inch circles; 1/2 pound mixed greens; Sea salt and freshly ground black pepper

Servings: persons

1/2 cup sour cream
1/2 cup mayonnaise
Juice of 1 lemon
2 garlic cloves, coarsely chopped
3 anchovy fillets
1 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper
1 recipe Basic Crepe Batter (page 104)
10 ounces goat cheese, at room temperature
Extra-virgin olive oil
10 bacon slices
10 plum tomatoes, sliced in 1/4-inch circles
1/2 pound mixed greens
Sea salt and freshly ground black pepper

1
Puree the dressing ingredients in a blender until creamy and light green.
2
Cover and refrigerate.
3
Make the crepes as indicated in the basic recipe.
4
Preheat the oven to 400F.
5
Mash half the goat cheese in a bowl to soften.
6
Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan.
7
Smear the crepes with a thin even layer of the goat cheese.
8
Bake for 10 to 12 minutes, until crisp like a thin pizza.
9
While the crepes bake, fry the bacon over medium-low heat until crisp on both sides.
10
Put the bacon on a plate lined with paper towels to drain.
11
Tear the bacon into big pieces and put them in a bowl; add the tomatoes and greens.
12
Season with salt and pepper and give everything a toss.
13
Drizzle the salad with 1/4 cup of the Green Goddess dressing.
14
Put a handful of salad in the center of each crepe.
15
Garnish with chunks of the remaining goat cheese and several turns of freshly ground black pepper.

2040

kcal

Calories

157

Fat

Carbs

119

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1/2 cup sour cream, 1/2 cup mayonnaise, Juice of 1 lemon, 2 garlic cloves, coarsely chopped, and more.

Yes, Goat Cheese Crepe with B.L.T. Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Goat Cheese Crepe with B.L.T. Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions