Reblochon Cheese Crepes

Recipe Type: 
Number of Servings: 
4
Energy: 
496 kcal
Protein: 
24 g
Calcium: 
459 mg
Vitamin D: 
0.86 IU
% Ca recommended daily intake: 
45.90%

From the Savoy region of France

Ingredients
Crepe Batter Filling
125 g
 
 
 1/2 tsp
 
flour
2 eggs
1 glass milk                                    
dry yeast
Pinch of salt

  50 g
40 g
½ Reblochon cheese
grated Savoie Emmental cheese
butter

 

Preparation
1 Mix together all the ingredients for the batter and if possible refrigerate for 2 hours. Spread the batter as thinly as possible in a pan with butter and cook the crepes.
2 Remove the outside of the Reblochon and cut the interior into ½ centimeter thick slices. Place the slices on the crepes and roll.
3 Arrange the crepes in a buttered oven dish, sprinkle Emmental cheese and a few morsels of butter over them, and bake 7 to 10 minutes in a hot oven. Serve immediately.