Crepes With Vegetables And Goat Cheese Recipes

Steps:

• Place the milk, water, eggs, canola oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs.
• Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in three to four tablespoons of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up. You'll get about 12 crepes with an 8-inch pan, 16 with a 6-inch pan.
• Combine the cottage cheese and goat cheese in a food processor fitted with the steel blade, and blend until smooth. Add the yogurt and pepper, and blend together. Transfer to a bowl. Cover and refrigerate until ready to use.
• Cut each crepe in half. Spread a scant tablespoon of the herbed goat cheese on the less cooked side of each crepe. Fold in half, then in half again. Arrange on a platter. To serve warm, heat for 30 seconds in a microwave or for 10 minutes in a low oven.

Steps:

• In a bowl or batter pitcher, combine the milk, egg, flour, oil, thyme and the 1/2 teaspoon salt. Using an immersion blender, blend until smooth. Refrigerate for 2 to 8 hours. In a crepe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 tablespoons of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes. Position a rack 6 inches from the broiler and preheat. Line a baking sheet with parchment paper. To assemble, on a clean work surface, lay a crepe flat. Top with 1/2 ounces of the cheese and season with salt. Fold the crepe into quarters and place on the prepared baking sheet. Repeat with the remaining crepes and cheese. Broil the crepes until golden brown, 3 to 5 minutes. Place 2 crepes on each plate. Top with 1 1/2 tablespoons fig jam and garnish with parsley. This recipe yields 4 servings.