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Animals and their feeding

The production steps

Guaranteed and controlled quality

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1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements


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Crêpes stuffed with Reblochon

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  • Cheese :

  • Dish type :

  • Season :

    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


  1. Prepare the crêpe mixture by mixing together all the ingredients and leaving it, if possible, in the refrigerator for 2 hours.
  2. 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.
  3. Garnish the crêpes, roll them up.
  4. 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.
  5. Serve hot.