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Herb Crepes with Goat's Cheese Stuffing















Trans-fat Free, Low Sodium


2 large eggs
½ cup all-purpose flour
1 pinch salt
3 cups milk
2 tablespoons water
2 sprigs dill weed, fresh
2 cups goat (chevre) cheese
2 each egg whites


Break the eggs into a liquidizer or food processor and add the flour, salt and pepper to taste.

Whiz, gradually adding the milk and water.

Add the snipped chives, which unless snipped just wrap themselves around the blades, and the other herbs and whiz until the herbs are fine.

Pour the crepe batter into a jug and leave to stand for half an hour.

To cook the crepes, melt a small amount of butter, about 1½ ts, in a crepe or omelette pan, and swirl it over the surface of the pan.

Pour in just enough batter to cover the bottom of the pan, swirling the batter around so that the crepe will be as thin as possible.

Over a moderate heat, cook for about 30 seconds, then turn the crepe over using a small palette knife or spatula and your fingers.

As they are cooked, stack the crepes with a piece of greaseproof (wax) paper between each, to prevent them sticking together.

For the filling, put the cheese into a food processor with the egg whites and whiz until smooth.

Put a generous teaspoonful of filling in the middle of each crepe and fold into a fat rectangle.

Put the stuffed crepes into an oiled or buttered heatproof dish and brush them with melted butter.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 14738% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 108mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 18g
Vitamin A 9% Vitamin C 1%
Calcium 17% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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