Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup grated Mutschli cheese
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Crepe pan or non-stick skillet
- Whisk
- Spatula
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, eggs, milk, salt, and melted butter until smooth.
2. Heat a crepe pan or non-stick skillet over medium heat. Grease with butter or cooking spray.
3. Pour 1/4 cup of the crepe batter onto the pan and swirl to coat the bottom evenly. Cook for 1-2 minutes or until the edges start to curl and the bottom is golden brown. Flip and cook for another 1-2 minutes.
4. Repeat with the remaining batter until you have 8 crepes.
5. In a separate bowl, mix together the grated Mutschli cheese and chopped chives. Season with salt and pepper to taste.
6. Spoon 2 tablespoons of the cheese mixture onto the center of each crepe. Fold the sides over the filling and roll up tightly.
7. Serve warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes 8 crepes
Nutritional information:
- Calories: 150 per crepe
- Fat: 8g
- Carbohydrates: 12g
- Protein: 7g
Substitutions for ingredients:
- Mutschli cheese can be substituted with any other semi-hard cheese such as Gruyere or Emmental.
- Chives can be substituted with other herbs such as parsley or thyme.
Variations:
- Add cooked ham or bacon to the cheese filling for a heartier breakfast option.
- Top the crepes with a dollop of sour cream or crème fraîche for added richness.
Tips and tricks:
- Make sure to swirl the crepe batter evenly in the pan to create a thin, even layer.
- Use a non-stick skillet or crepe pan to prevent the crepes from sticking.
- Keep the filled crepes warm in a low oven until ready to serve.
Storage instructions:
- Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the crepes in foil and heat in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Stack the crepes on a plate and garnish with fresh chives or parsley.
Garnishes:
- Fresh herbs such as chives or parsley
- Sour cream or crème fraîche
Pairings:
- Fresh fruit such as berries or sliced peaches
- Coffee or tea
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted potatoes or hash browns
Troubleshooting advice:
- If the crepes are sticking to the pan, make sure to grease the pan with butter or cooking spray before adding the batter.
- If the crepes are tearing when you try to fold them, make sure to roll them tightly and use a spatula to help guide them.
Food safety advice:
- Make sure to cook the crepes thoroughly to prevent any foodborne illness.
Food history:
- Crepes originated in France and have been a popular breakfast and dessert option for centuries.
Flavor profiles:
- The Mutschli cheese filling adds a rich, nutty flavor to the crepes while the chives add a fresh, herbaceous note.
Serving suggestions:
- Serve the crepes with a side of fresh fruit and a cup of coffee or tea for a delicious breakfast or brunch option.
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Region: Swiss