CRISPY CREPE with CREAM CHEESE
These pancakes can be made with buckwheat flour or with wheat flour. To crisp them up, just put them in the microwave on a plate to give them a nice shape that can support the cheese cream. For the cheese cream, I chose a blue-veined cheese but you could take Saint-Nectaire, Cantal and of course add cream and even a little bit of cider or white wine.
Per person
1 ladle of buckwheat flour
1 egg
Salt and pepper
1 ladle half milk half water
fat
For the cheese cream 2 tbsp of cheese
2 tbsp of cream
In a bowl, put the flour, salt and pepper, mix, add the egg, mix, add the milk and mix until you obtain a smooth, fluid but slightly thick paste.
Leave the dough to rest for at least 20 minutes then stir again to check the desired texture. Heat the fat in the pan and pour 1 ladle of batter to make a fairly thin pancake. Reserve the rest of the dough with which you can make another pancake. When the crepe is cooked on the first side, turn it over and cook the other side. Place it on parchment paper and let it cool. Put the pancake still on the paper in a deep plate (the edges must follow the edge of the plate) and place in the microwave for 1 to 2 minutes maximum then remove immediately and leave in the open air. As the pancake cools, it will crisp up.
In a saucepan, mash the cheese with a fork, heat it very gently so that it melts, add the fresh cream, mix well. Switch off and let cool. Place the crepe on a plate and pour the almost cold cheese cream into the center. Let cool. To taste, break small pieces of crispy crepe, dip them in the frozen cream and savor… Beautiful cuisine to all Régine