Goat's cheese and tomato crêpe

    25 min

    When I've had a long day and want a go to, tasty, quick meal to make I always make my savoury crêpe. It's filling, healthy and highly versatile. It's a posh dinner without the fuss. Serve with a crisp rocket salad for the perfect partnership.


    Berkshire, England, UK
    2 people made this

    Serves: 2 

    • 125g self raising flour
    • 250ml semi-skimmed milk
    • 1 egg
    • salt and pepper, to taste
    • 2 teaspoons butter
    • 60g goat's cheese, crumbled
    • 1 tomato, thinly sliced
    • 2 tablespoons chopped fresh basil leaf

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. For the crepe mixture, in a mixing jug add the flour, milk and egg. Whisk together lightly and season with salt and pepper.
    2. In a 20cm (8 in) frying pan heat half the butter on a medium-high heat. When the butter is bubbling, add half of the crepe batter mix. Move the pan around to spread the mixture out evenly and thinly over the base.
    3. When the crêpe begins to set and form air bubbles, add half the goat's cheese, half the sliced tomato and half the basil to one half on the crêpe. Cook on a medium heat for another two minutes.
    4. Fold the crêpe in half and continue to cook in the pan for a further minute. Wait until the crêpe is lightly golden and serve immediately. Repeat steps to create your second crêpe.

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