Lemon Rosemary Chevre Crepe Sandwiches
- 1/3 cup sugar
- 1 tbsp buckwheat flour
- 1 tbsp canola oil or melted unsalted butter
- 1/3 cup fresh squeezed lemon juice
- 1 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1 3/4 cups all-pourpose flour
- 2 1/4 cups milk
- 1 medium sized log of chevre
In a bowl mix sugar, buckwheat flour, melted unsalted butter or canola oil, water, salt, vanilla extract
and the eggs.
Alternate adding the all-purpose flour and milk, mixing well after each addition.
Heat a crepe maker or griddle on low.
Pour 3 ounces of batter on a crepe maker or griddle. Cook for 2-3 minutes or until edges turn light brown.
Remove from heat. Let crepes cool completely.
Remove rosemary from stalks, mince.
Mix rosemary, 1/2 cup fresh squeezed lemon juice and chevre in a bowl.
For a fluffy consistancy whip in a mixer.
Build sandwiches and serve.
*Crepes can be stored in fridge up to 48 hours.
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