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Saturday, October 20, 2007

Chickpea Crepes with Herbed Goat Cheese Filling

Seasonal Recipe of the Week
This recipe is from the Sundays at Moosewood Restaurant Cookbook. Chickpea crepes have a much more interesting flavor than plain old crepes and lend themselves to all kinds of experimentation. Crepes are so easy and yet so elegant — all you need is a good batter, which has time to rest, and a good crepe pan. You can fill these savory morsels with anything from grilled vegetables to Tapenade, or how about some herbed goat cheese spread?

Ingredients for crepes
1/2 teaspoon dried Rosemary
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups warm water
1 cup A.P. flour
1 cup chickpea flour
oil for frying

Gently heat the rosemary in a sauté pan with the olive oil for 2 minutes on low heat to infuse the herb flavor into the oil. Let cool and then strain out the rosemary and discard. Combine the flours and the salt and pepper. Add the warm water and whisk until smooth. Beat in the Rosemary oil and let the batter sit for 20 minutes. Now heat an oiled crepe pan on medium heat. Pour 1/4 cup of batter into the pan and tip the pan and circle it to create a quick even coverage of the crepe batter. Let cook for 30 seconds and then flip over and cook the other side for 15 seconds, or until golden brown. Cover with a cloth till ready to use.

Ingredients for herbed goat cheese spread
4 ounces softened goat cheese
4 ounces cream cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh Marjoram
2 teaspoons chopped fresh dill
Fresh ground pepper and salt to taste

Mix all the ingredients together. To assemble crepes, spread a thin line of goat cheese in center of crepe and roll up, or do the quarter fold. Great as an appetizer with a nice glass of wine, and some olives. Talk with a cheap French accent if it gets you in the mood!