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Crêpes with Goat Cheese and Strawberry Rhubarb Sauce


  • Makes 12 Crêpes

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 4 eggs
  • 1 cup milk
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 4 ounces goat cheese
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 2 cups strawberries, hulled and sliced
  • 1 cup sliced rhubarb (1/2-inch pieces)
  • 1/4 cup water


  1. 1. For crêpes, place fl our, 2 tablespoons granulated sugar, eggs, milk, half-and-half and salt in KitchenAid® Diamond Blender. Blend on speed 4 (Puree) 1 minute. Pour mixture into medium bowl and refrigerate 2 hours.
  2. 2. For filling, place goat cheese, powdered sugar and cream in clean blender. Pulse on speed 3 (Mix) 6 to 7 times, scraping down sides if needed. Set aside until ready to use.
  3. 3. For sauce, combine strawberries, rhubarb, water and remaining 1⁄4 cup granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes. Set aside until ready to use. Can be made 2 days ahead; store in airtight container in the refrigerator.
  4. 4. Heat a lightly greased 6-inch skillet over low heat. Add a scant 1⁄4 cup crêpe batter and swirl to cover bottom of skillet. Cook 2 to 3 minutes. Gently turn with spatula and cook 1 minute. Place on baking sheet lined with parchment paper until ready to use.
  5. 5. Fill each crêpe with 2 tablespoons goat cheese fi lling. Fold in half and top with strawberry rhubarb sauce. Dust with additional powdered sugar, if desired.
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