- 1 ½ cups flour
- ½ cup yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon ground cumin
- Pinch cayenne pepper
- 1 cup milk
- 1 cup club soda
- 4 large eggs
- 9 tablespoons unsalted butter, melted
- 1 to 2 tablespoons vegetable oil
- 12 ounces fresh goat cheese logs
- 8 ounces red or green hot pepper jelly
- 1 bunch chives blanched in boiling water 30 seconds and drained
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (24 servings)
146 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 49 milligrams cholesterol; 133 milligrams sodium
- Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor. Add the milk, club soda, eggs and three tablespoons of the melted butter. Beat or process until blended and smooth. Allow to rest for 30 minutes.
- Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil. Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly. Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more. Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
- Preheat oven to 350 degrees. Brush a baking dish with a little of the remaining melted butter.
- Place a slice of the chevre in the center of each crepe. Top with a teaspoon of the pepper jelly. Fold the sides of the crepe over the filling, making a small square bundle. Tie each with a blanched chive. Arrange the folded and tied crepes in a single layer in the baking dish. Drizzle with the remaining melted butter.
- Bake until heated through, 15 to 20 minutes. If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.
1 hour 30 minutes