4 Delicious Cheese-Filled Crêpe Recipes

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4 Delicious Cheese-Filled Crêpe Recipes
4 Delicious Cheese-Filled Crêpe Recipes
Please Note: This post was sponsored by Cheeses of Europe. All opinions are or own.

Crêpes are so versatile, and we love enjoying them with sweet or savory fillings! In this post today, we share 4 delicious cheese-filled crêpe recipes paired with different wines. We have included the following here:

  1. Blue Cheese Crêpe: Fourme d’Ambert with Toasted Walnuts and Dill Crème Frâiche
  2. Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter
  3. Bûche de Chèvre Crêpes with Almonds and Strawberries with a Strawberry Gastrique
  4. Camembert Crêpes with Apples and Cinnamon, Topped with Calvados Caramel

These crêpes are perfect to have for a get-together, for a fun twist on a cheese and wine pairing party! Allow your guests to experience different European cheeses alone and in these crêpe recipes all perfectly paired with wines. Let’s break each of these 4 Delicious Cheese-Filled Crêpe Recipes and wine pairings down for you!

Blue Cheese Crêpe: Fourme d’Ambert with Toasted Walnuts and Dill Crème Frâiche

Wine Pairing: French Riesling or Gewürztraminer

These crêpes are a great way to use this impressive European bleu cheese from France. As far as bleu cheeses go, this is on the mild end of the spectrum. The texture is creamy, and the taste is perfectly salty and pungent that it will take you right to South-Central France!

Pairing Fourme d’Ambert with toasted walnuts and dill allow the cheese to be the star of the dish, while bringing complimentary flavors and some texture to the crêpe. Some crème frâiche to top the whole thing off and you can’t go wrong! 

Blue Cheese Crêpe
Fourme d’Ambert with Toasted Walnuts and Dill Crème Frâiche

Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter 

Wine Pairing: Beaujolais or Pinot Noir

A savory crêpe with brie is a homerun dish that looks, smells, and tastes so impressive! But using a true French brie takes crêpes to a whole new level. Pairing brie with this delicately marinated chicken and fennel is almost magical and can easily turn this dish into a main meal or provide an excellent starter.

The creamy brie gets a partner for texture, as pistachios bring a bit of a crunch as well as a harmonious flavor to the crêpe. And to top it all off – brown butter, or beurre noisette. The flavor of brown butter is rich and delicious and adds the right finishing touch to a creamy brie crêpe!

Marinated Chicken, Fennel and Brie Crêpe
Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter 

Bûche de Chèvre Crêpes with Almonds and Strawberries with a Strawberry Gastrique

Wine Pairing: Brut Champagne, dry sparkling wine, or Cava

This is a semi-sweet crêpe that really can be served at any stage of a meal. Chèvre, or “goat cheese,” is a great accompaniment to strawberries, but this Bûche de Chèvre truly is a unique cheese. The flavor is not too strong, but it is markedly different from common goat’s cheeses. This chèvre is extremely soft in the center at room temperature – almost melty! Paired with strawberries and almonds this crêpe stands out!

The strawberry gastrique brings just enough sweetness and sourness to the dish to pair well with the chèvre.

Strawberry Crêpe
Bûche de Chèvre Crêpes with Almonds and Strawberries with a Strawberry Gastrique

Camembert Crêpes with Apples and Cinnamon, Topped with Calvados Caramel

Wine Pairing: Hard Cider (dry) or Moscato d’Asti

This dessert crêpe is a great way to end any meal. Apples and an apple infused caramel sauce compliment the buttery camembert perfectly. From France’s North coast, Normandie to be specific, camembert is a delightful and very rich cheese. Although like brie in some ways, camembert is a little more assertive in flavor and slightly denser. Its earthy taste lends itself to sweetening up a little – especially with apples and caramel.

Cinnamon Apple and Camembert Crêpe
Camembert Crêpes with Apples and Cinnamon, Topped with Calvados Caramel
Cheeses of Europe
Cheeses of Europe

About Cheeses of Europe

Cheeses of Europe aims to provide awareness of the vast variety of delicious cheeses coming out of Europe. There is something truly special about these cheeses, how they are made, and the people who put their heart and souls into creating something unique from the humblest ingredients. If you have ever traveled throughout Europe, you likely have experienced the magic of cheeses throughout the continent and how special these products truly are. Learn more and find locations offering these cheeses HERE.

Enjoy!

We hope you enjoy these 4 Delicious Cheese-Filled Crêpe Recipes and wine pairings! If you give any of them a try, leave us a comment below, or tag us on Instagram, @cooking_with_wine!

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4 Delicious Cheese-Filled Crêpe Recipes

Recipe by Angela and Mark Course: Breakfast, Brunch, Appetizers, Lunch, DinnerCuisine: FrenchDifficulty: Medium
Servings

8

servings
Prep time

1

hour 
Cooking time

30

minutes
Total time

1

hour 

30

minutes

A fun twist on a cheese and wine pairing party! Make these four recipes for savory and sweet cheese filled crêpes and pair them with the recommended wines.

Ingredients

  • Crêpes (makes 14-16 8″ crêpes)

  • ¾ cup (100g) flour

  • 3 large (171g) eggs

  • ¾ cup + 2 Tbsp (200g) milk

  • 4 Tbsp 4 (56g) melted butter

  • 1 tsp 1 (6g) cold butter (to add to nonstick skillet or crêpe pan to cook crêpes)

  • Blue Cheese Crêpe: Fourme d’Ambert with Toasted Walnuts and Dill Crème Frâiche (makes 3-4 crêpes)

  • 1/4 pound 1/4 (4oz) Fourme d’Ambert

  • 1 oz 1 (28g) walnuts – roughly chopped

  • 1.5 Tbsp 1.5 dill, finely chopped – divided

  • 2 oz 2 (56g) crème frâiche

  • Pinch of kosher salt

  • Pinch of black pepper

  • Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter (makes 3-4 crêpes)
  • For the chicken marinade

  • 1 boneless, skinless chicken breast – cut in 1” chunks

  • 1/4 tsp 1/4 Ricard or Pernod

  • 1 Star Anise

  • 1/2 lemon – zest and juice

  • 1/8 cup 1/8 olive oil

  • ½ tsp black pepper,

  • 1 sprig 1 , fresh thyme

  • 1 sprig 1 , fresh oregano

  • 1/8 tsp 1/8 kosher salt

  • 1/4 tsp 1/4 onion powder

  • For the filling

  • 1/4 pound 1/4 (4oz) Brie

  • 1 small fennel bulb, small dice

  • 1/4 oz 1/4 (14g) roasted pistachios – roughly chopped

  • 2 Tbsp 2 unsalted butter

  • 1/4 tsp 1/4 kosher salt

  • Bûche de Chèvre Crêpes with Almonds and Strawberries with a Strawberry Gastrique (makes 3-4 crêpes)
  • For the gastrique

  • 12 Strawberries (9 oz, 250g) – sliced

  • ¼ cup plus 1 Tablespoon sugar – divided

  • ¼ cup water

  • 1/8 tsp 1/8 kosher salt

  • ¼ cup champagne vinegar (or white wine vinegar)

  • For the filling

  • 1/4 pound 1/4 (4oz) Bûche de Chèvre

  • 4 strawberries, diced

  • 1/8 cup 1/8 sliced almonds

  • Camembert Crêpes with Apples and Cinnamon, Topped with Calvados Caramel (makes 3-4 crêpes)
  • For the caramel

  • 1 cup 1 sugar

  • 1 Tbsp 1 water

  • 2/3 cup 2/3 heavy cream

  • ½ tsp kosher salt

  • 2 Tbsp 2 calvados

  • For the filling

  • 1/4 pound 1/4 (4oz) Camembert

  • 1/2 tsp 1/2 butter

  • 1 small sweet apple, peeled and diced

  • 1/4 Tbsp 1/4 water

  • 1/2 Tbsp 1/2 sugar

  • 1/2 tsp 1/2 cinnamon

  • 1/8 tsp 1/8 allspice

  • 1/8 tsp 1/8 cloves

  • 1/8 tsp 1/8 kosher salt

Directions

  • Crêpes
  • To make the crêpe batter, first sift the flour into a large bowl, then add the eggs, milk and melted butter into the flour. Place the bowl in the refrigerator for a minimum of 30 minutes and up to an hour.
  • Heat up your crepe pan or nonstick skillet over medium heat. Add a little butter (depending on your pan, this may not be necessary) before making the first crêpe, add a teaspoon of butter and coat the bottom and sides of the pan lightly. Add about ¼ of a cup of the batter (depending on how large your pan is) and move the batter around the pan to thinly coat the bottom. Cook for about 45 seconds and flip your crêpe, cooking for another 30-45 seconds until the crepe is done.
  • Blue Cheese Crêpe: Fourme d’Ambert with Toasted Walnuts and Dill Crème Frâiche (makes 3-4)
  • Mix in 1/2 Tbsp of the chopped dill with the crème frâiche, along with a pinch each of kosher salt and black pepper.
  • Heat an oven to 350°F and place the walnuts on a sheet tray. Bake the walnuts in the oven for about 5 minutes to lightly toast them. Remove from the oven and roughly chop the walnuts.
  • Fill each crêpe with about 3/4-1 ounce of cheese, a sprinkling of dill and ¼ ounce of the chopped walnuts. Fold your crêpe in your favorite manner and top with ½ ounce of the dill crème frâiche and serve.
  • Brie Crêpes with Marinated Chicken, Fennel and Pistachios with Brown Butter (makes 3-4 crêpes)
  • Combine the chicken with all the marinade ingredients in a bowl or zip-top bag. Refrigerate for at least 1 hour or overnight.
  • Remove the chicken from the marinade. In a large pan over medium heat, add the chicken and fennel. Cook until the chicken is done – about 8 minutes. Let cool and then chop the chicken into small pieces and set aside.
  • Melt the brown butter in a small saucepan over medium heat. Let cook until the milk solids start to brown. As soon as they do, remove from the heat, stir in the 1/4 tsp of kosher salt and set aside.
  • Fill each crêpe with about 3/4-1 ounce of cheese, 1 ounce of the chicken and fennel mixture, and about a teaspoon of chopped pistachios. Fold your crêpe in your favorite manner and top with a small spoon of brown butter and serve.
  • Bûche de Chèvre Crêpes with Almonds and Strawberries with a Strawberry Gastrique (makes 3-4 crêpes)
  • To make the gastrique, combine the strawberries, ¼ cup of sugar and water in a saucepan over medium to medium low heat. Simmer for about 15 minutes and then strain through a fine mesh strainer gently pressing with a spatula or spoon. You should have about 3 ounces of liquid. Clean out the saucepan and return the strained strawberry mixture, 1 Tablespoon of sugar, salt, and the vinegar. Let simmer for another 15 minutes on medium low heat.
  • Toast the almonds in a skillet over medium heat until they start to brown and become fragrant. Remove from heat, put the almonds in a small bowl and set aside.
  • Fill each crêpe with about 1 ounce of cheese, 1 diced strawberry, and about a teaspoon of sliced almonds. Fold your crêpe in your favorite manner and drizzle with the gastrique and serve.
  • Camembert Crêpes with Apples and Cinnamon, Topped with Calvados Caramel (makes 3-4 crêpes)
  • In a medium pan, melt the butter over medium heat. Add the diced apple, and sauté for about 30 seconds. Add the water, sugar, cinnamon, allspice, cloves, and salt and stir. Cook until the apples are very tender, but still hold their shape. Remove from heat and set aside.
  • To make the caramel, add the sugar and water to a heavy stainless-steel pan. Cook over medium low heat, stirring occasionally with a wooden spoon. This will take a while for the sugar to liquify and become an amber color. As soon as the sugar is an amber color, turn heat down to low and slowly and carefully add the cream. Once incorporated, add the salt, and stir to combine. Remove from the heat and add the calvados and thoroughly combine.
  • Fill each crêpe with about 1 ounce of cheese and 1 ounce of the apples. Fold your crêpe in your favorite manner and drizzle with the calvados caramel sauce.

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