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Crêpes stuffed with Reblochon
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Cheese :
ReblochonDish type :
SnackSeason :
Spring, Summer, Autumn, Winter
Ingredients - for 4 persons
For the crêpe batter:
- 125g flour
- 2 eggs
- 1 glass of milk
- half a tablespoon baking powder
- a pinch of salt.
For the garnish:
- Half a Reblochon cheese
- 50g Emmental de Savoie, grated
- 100g butter
Preparation
- Prepare the crêpe mixture by mixing together all the ingredients and leaving it, if possible, in the refrigerator for 2 hours.
- Cook the crêpes as thinly as possible in a buttered frying pan.
Remove the Reblochon's rind, and cut into small slices around half a centimetre thick. - Garnish the crêpes, roll them up.
- Arrange them in a greased baking dish, sprinkle with grated Emmental cheese, scatter knobs of butter over it and place in a hot oven for 7 to 10 minutes.
- Serve hot.
