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Spelt Crepes with Goat Cheese

Spelt Crepes with Goat Cheese

Tender, nutty spelt crêpes filled with silky goat cheese and topped with a warm berry sauce. Perfect for brunch or a cozy weekend breakfast.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 Filled Crêpes
Course: Breakfast, Brunch
Cuisine: French-inspired
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 cup spelt flour
  • 2 –3 eggs
  • 1 cup milk plus splash of water if needed
  • 2 tbsp melted butter or neutral oil
  • Pinch of salt
  • Butter for brushing the pan
  • 8 oz goat cheese softened
  • ¼ cup cottage cheese or Greek yogurt
  • Black pepper to taste
  • ½ tsp fresh thyme optional
  • 1 cup raspberries or blackberries
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 tsp lemon juice
  • ½ tsp balsamic vinegar
  • Pinch of salt
  • Pinch of pepper
  • Optional: minced serrano

Method
 

  1. Add milk, eggs, salt, flour, and melted butter to a bowl.
  2. Whisk batter until smooth.
  3. Add a splash of water if batter is too thick.
  4. Cover batter and refrigerate 1–2 hours.
  5. Preheat a nonstick pan over medium heat.
  6. Dip a folded paper towel into melted butter.
  7. Swipe butter lightly across the pan.
  8. Ladle 3–4 tablespoons of batter into the center.
  9. Tilt pan to spread batter thinly.
  10. Cook crepe until edges begin to lift.
  11. Flip crepe using a spatula.
  12. Cook second side for 30 seconds.
  13. Transfer crepe to a plate.
  14. Blend goat cheese and yogurt until smooth.
  15. Season filling with pepper and thyme.
  16. Chill filling until needed.
  17. Add berries, honey, ginger, lemon, balsamic, salt, and pepper to a pan.
  18. Simmer berries 8–12 minutes until glossy.
  19. Stir occasionally to prevent burning.
  20. Spread goat cheese filling onto each crepe.
  21. Roll or fold crepe neatly.
  22. Spoon warm berry sauce over the top.

Notes

Resting batter improves elasticity. Swiping butter prevents greasy edges. Stack crepes between parchment to prevent sticking. Bring filling to room temperature before spreading. Freeze unfilled crepes for up to two months.