Spinach Chevre Crepes
From hopscotch 15 years ago
- 105 minutes to make
- Serves 30
What is Caerphilly Cheese? Caerphilly cheese is a semi-firm white cheese made from raw cow’s milk, which was developed in the region of Caerphilly, Wales, sometime around 1830. Caerphilly cheese is moist and pale, with a mild and salty paste. Read more It is now produced in southwestern England as well as Wales. The English preference is for fresh Caerphilly cheese, eaten after only a few weeks (from two to eight) of aging. At this stage, the paste has a fresh, tangy flavor. Traditionally aged, from twelve to twenty weeks, Caerphilly cheese has a milder, smoother flavor. The rind, which is natural, is thin, dry to the touch, and pale. Occasionally, the wheels, which are typically about 10 inches (25 cm) in diameter and weigh about 8 pounds (3.6 kg) are waxed. Waxed Caerphilly cheese tends to have a milder flavor than the cheese in its natural rind. Caerphilly cheese will continue to age once purchased and care should be taken to ensure that flavor and texture are preserved. Artisanal cheese breathes and sweats—don’t smother it with plastic wrap. Instead, use waxed paper to wrap small pieces of cheese. Larger pieces, like a wheel with wedges cut out of it, can be left uncovered except for the cut surfaces, which can be covered with plastic wrap. This way, the cheese will not lose moisture through its cut surfaces but will still be able to breathe. Caerphilly cheese benefits from a bit of humidity to prevent cracking. If storing a large piece in the refrigerator, keep it in the vegetable crisper or snack drawer. If the drawer has a separate temperature control, set it to be less cool than the rest of the fridge. Place a slightly damp dish towel or paper towels over the surface of the rind to keep it from drying out. Whole cheeses or partial wheels of Caerphilly should be turned over on a weekly basis. This distributes moisture evenly within the cheese and keeps it from developing cracks. Be sure to bring the cheese up to room temperature (about 55 degrees F [13 degrees C]) before eating. Caerphilly is delicious served alone on dark bread with sliced tart apples. It is popularly grated into scones, melted into fondue, and it is one of the chief ingredients of the curiously vegetarian Welsh Glamorgan Sausage, which is essentially a panfried formed cheese stick. See less
Ingredients
- Ingredients - crepes shopping list
- 4 whole eggs shopping list
- 1/4 teaspoon salt shopping list
- 2 cups flour shopping list
- 2-1/2 cups milk shopping list
- 1/4 cup butter, melted shopping list
- Ingredients - spinach Filling shopping list
- 2 medium onions, chopped fine shopping list
- 1/3 cup butter shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon white pepper shopping list
- 1 teaspoon salt shopping list
- 1/2 Tablespoon black pepper shopping list
- 2 boxes spinach, thawed and drained shopping list
- 5 ounces smoked caerphilly, crumbled shopping list
- 4 ounces soft goat cheese shopping list
- 1 whole egg shopping list
- 2 cups parmesan cheese shopping list
- * Caerphilly cheese can be purchased from this url: shopping list
- http://www.godscountrycreamery.com/order-info/clearbrook-caerphilly shopping list
- 1/2 lb cost $5.75 shopping list
- Or a Gourmet cheese shop; Persian or Romanian Markets shopping list
- Smoke Caerphilly is near impossible to find. shopping list
How to make it
- Crepes: Blend eggs and salt well. Add 1/4 of the milk and blend well. Add 1/4 of the flour and blend well. Continue alternating flour and milk until all of each are used up and blended well. Fold in the melted butter. Allow the mixture to sit at room temperature for up to an hour or longer in the refrigerator.
- Heat crepe pan over medium high until hot. Butter lightly. Immediately pour just enough batter into the pan to cover the bottom when tilted. When crepe looks dry, flip it and cook for another 20 to 30 seconds. Keep pan hot and lightly butter as needed. Make all of the crepes you need, one after another.
- Spinach Filling: Saute onions in butter and spices. Add spinach. Cook for 4 to 5 minutes. Add cheese and egg and cook for 2 more minutes. Adjust seasoning.
- Assembly: Place 1-1/2 ounces of the filling on the crepe and fold the crepe around it. Brush with butter and sprinkle Parmesan on the assembled crepes. Heat them on a parchment-covered sheet pan tightly covered with parchment and foil. Heat in a 175-degree oven for 45 minutes. Make sure that they are hot enough 5 minutes before serving; if they are not, uncover them and blast with 350 degrees in oven until hot.
- Serves: 30
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