A touch of heat, a touch of sweet…this recipe is a serious melding of flavors, where serrano chiles meet Oregon black raspberries in a brunch worthy crêpe! These Savory Black Raspberry Goat Cheese Crêpes use frozen Oregon black raspberries, but you can substitute Oregon red raspberries or Oregon blackberries to find your perfect berry sauce.
Recipe by Joshua Rief from catzinthekitchen.com
Kosher salt
Freshly ground black pepper
2 Cups frozen black raspberries, red raspberries or blackberries (add more if sweeter flavor is desired)
1 Tablespoon minced fresh ginger
1 serrano chile pepper, seeds removed, minced (may reduce to half if very sensitive to heat)
1/4 Cup honey
1 Tablespoon balsamic vinegar
1/4 Cup lemon juice
8 oz goat cheese
1 Cup cottage cheese
1/4 Cup Greek yogurt
Freshly ground black pepper and chopped thyme to taste
4 Tablespoons melted butter
softened butter or non-stick cooking spray for crêpe pan
1/2 teaspoon salt
2 1/2 Cups milk
1 3/4 Cups flour
6 eggs
Step 1
Combine cheeses in a food processor or blender until smooth.
Step 2
Add pepper and thyme to taste and stir to mix thoroughly.
Step 3
Refrigerate until ready to serve.
Step 1
Mash berries in a medium bowl. Some chunks will remain.
Step 2
Add ginger, honey, black pepper, salt, chile, vinegar, and lemon juice to the berry mixture.
Step 3
Stir to combine, and add to saucepan over medium low heat. Simmer, stirring frequently, for 8-12 minutes.
Step 1
Combine flour and salt in a medium bowl. Whisk together and set aside.
Step 2
In a large bowl, add eggs and milk. Whisk together, and add dry ingredients whisked together in previous step. Add the melted butter and whisk the entire mixture together until smooth (use a blender if necessary).
Step 3
Preheat the oven to 200°F, and place a large cookie sheet lined with wax paper inside.
Step 4
Heat one or two medium crêpe pans (about 10 inches) over medium heat. Take a bunched up paper towel and dip it in the softened butter. Carefully wipe the butter around the heated crepe pan, greasing it thoroughly. (If your pans allow, you may use non-stick cooking spray instead.)
Step 5
Using a 1/4 cup measuring cup, draw 1/4 cup batter from the bowl and add to the greased crêpe pan. Lift the pan from the heat and swirl it to coat the pan evenly with the batter. Allow the crêpe to cook for 30 seconds to a minute, watching the surface of the crêpe closely. When it appears to have thickened slightly, slide a rubber spatula under one edge and check to see if the crêpe is slightly browned. As soon as the slightest browning appears, remove the cookie sheet from the oven with an oven mitt, and flip the crêpe onto it directly. Replace the cookie sheet in the oven to keep the crêpes warm. Re-coat the pan with additional butter or cooking spray, and repeat for remaining crêpes. The batter should make about 15-20.
Step 6
Lay a crêpe out flat, and spread a tablespoon or two of the filling on it. Roll the crêpe up, ensuring that the cream spreads evenly throughout the length of the crêpe.
Step 7
Top with berry sauce and serve immediately.