Blue Cheese Crepes (Crepes Au Fromage)

Crepes are very popular all over France although they originate in Brittany. This one is a delicious combination of crepes and the queen of French blue cheeses, Roquefort.


6 servings
250 ml (8 fl oz) 1 cup Bechamel sauce
1 Egg yolk
150 g (5 oz) Roquefort cheese, crumbled
Salt and pepper to taste
225 g (8 oz) 1 cup Crepe batter (savoury) see below
25 g (1 oz) 2 Tbs Butter, melted
50 ml (2 fl oz) 1/4 cup Brandy, warmed


1. To make the filling, pour the bechamel and egg yolk into a bowl and beat together until they are thoroughly blended. Stir in the crumbled cheese and seasoning and beat well to blend. Chill in the refrigerator for 1 hour.

2. Fry the crepes according to the instructions in the batter recipe.

3. Lay the crepes out flat and put about 2 tablespoons of the filling in the centre of each one. Fold in half, then in quarters to enclose the filling.

4. Arrange the crepes on a chafing dish or baking dish and pour over the melted butter. Pour over the warmed brandy and ignite. Shake gently until the flames have died away, then serve at once.

for the crepe batter

225 g (8 oz) 2 cups Flour
4 Eggs
50 g (2 oz) 4 Tbs Butter, melted
250 ml (8 fl oz) 1 cup Milk
225 ml (7 fl oz) 7/8 cup Water
2 Tbs Vegetable oil

1. Sift the flour into a bowl. Make a well in the centre and add the eggs and melted butter. Gradually beat in the milk and water until the mixture forms a smooth batter. Strain the batter if necessary to get rid of any lumps. Cover and set aside in a cool place for 2 hours. Brush a heavy frying-pan with a little of the oil. Place over moderate heat and heat the oil until it is very hot. Remove the pan from the heat and pour about 4 tablespoons of batter into the centre of the pan. Quickly tilt the pan in all directions to spread out the batter. Return the pan to the heat and cook the crepe for just over 1 minute. Shake the pan to loosen the crepe. To see if it is cooked, lift one edge of it with a spatula; it should be light golden underneath. If it is not, cook for a further 10 seconds.

2. Turn the crepe over by lifting it up and over. Brown the other side for 30 seconds. This side will be less evenly browned and is the side on which fillings should be spread.

3. Slide the crepe on to a warmed plate and keep hot while you cook the remaining crepes in the same way.

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