MAIN DISH

SAVORY GOAT-CHEESE CREPES

• 3/4 cup all-purpose flour

Sift the flour into a bowl. Add the salt. Make a well in the center of the flour and break the eggs into it. Whisking in the center of the mixture, slowly draw the flour in until it is fully mixed. Gradually add the milk and then the melted butter, whisking to a smooth consistency. The batter should be runny enough to thinly coat the back of a spoon; add a little more milk if it is too stiff. Let the batter sit for 30 minutes, wrapped, in the refrigerator.

Coat a small nonstick skillet or crepe pan with a small amount of nonstick cooking spray or butter over medium heat. Test that the pan is hot enough by putting a drop of butter in it -- it should spatter briskly. Add a ladle of batter to the pan. Use about 1/3 cup for a large crepe. Tilt the pan so the batter coats the bottom evenly. Cook until set, about 1 minute. Loosen the crepe with a spatula; flip over with the spatula or a flick of the wrist. Cook the second side for about another minute. Stack the crepes to keep moist and warm.

Heat the oven to 325 degrees. In an uncovered skillet over low heat, cook the shallots and garlic gently in 1 tablespoon butter until soft and translucent; do not allow to color. In a bowl, combine the goat cheese, shallots and garlic. Add the olive oil, stirring until creamy. Stir in the chives and parsley. (Note: if you have picky eaters, you might reserve a little goat cheese without the shallot-garlic-herbs for stuffing some of the crepes.) Season with salt and pepper.

Spread a spoonful of filling on a quarter of a crepe. Fold in half and then in half again to form a triangle. Fill remaining crepes. Bake for 2 minutes to reheat the crepes and warm the cheese. Serve at once. Makes 4 servings.

Source: Adapted from One Pot French by Jean-Pierre Challet with Jennifer DeCorte.

Per serving: 339 calories, 13 grams protein, 22 grams fat (12 g saturated fat), 23 g carbohydrate, 1 g fiber, 146 mg cholesterol, 191 mg sodium.

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