Crepes

I stumbled upon the Williams-Sonoma website and noticed that they have a recipe section on their website. I read through several recipes that sounded really good and decided to try the Black PepperCrepes with Goat Cheese and Tomaotes.

Black Pepper Crepes with Goat Cheese and Tomatoes
Refrigerating the batter helps produce exceptionally tender crepes because, as the batter chills, the flour expands and absorbs the liquid. You can cook the crepes in advance, then fill and broil them just before serving.

1 cup milk

1 egg

1/2 cup plus 1 Tbs. all-purpose flour

1/2 tsp. canola oil

1 tsp. freshly ground pepper, plus more, to taste

1/2 tsp. salt, plus more, to taste

8 tsp. unsalted butter4 plum tomatoes,

4-oz. log of goat cheese (chèvre), crumbled

In a blender, combine the milk, egg, flour, oil, the 1 tsp. pepper and the 1D2 tsp. salt and blend until smooth. Refrigerate for 2 to 8 hours.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges.

Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes.

Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes.

Position a rack 6 inches from the broiler and preheat.

Line a baking sheet with parchment paper. On a clean work surface, lay a crepe flat.

Put one-eighth of the tomato slices on the crepe and top with one-eighth of the cheese.

Season with salt and pepper.

Fold the crepe into quarters and transfer to the prepared baking sheet. Repeat with the remaining crepes and filling. Broil until the crepes are golden brown, 3 to 5 minutes. Serves 4. Williams-Sonoma Kitchen.

I cut this crepe open so you can see the inside.

These crepes were AWESOME!

I made one major change. I made them with mozzarella cheese , basil and tomato and they were still GREAT!