Guava & Sweet Cheese Crèpes
That was fast! I mentioned a few days ago in my post about guava paste and the popular pairing of it with soft, creamy cheese in various Latin American dishes like empanadas, turnovers and tarts. As I was writing that post, I was dreaming of just how to marry the two, and this weekend gave me the perfect opportunity to test out that savoury combo. I thought a paper-thin crèpe would be the perfect vehicle, and so it was…
I used here what has become one of my favorite cheeses of all time – fromager d’affinois. It’s a cow’s milk cheese that resembles Brie, with about 65% butterfat and an edible rind – it’s buttery, supple, creamy and goes incredibly well with fruit, jams and jellies. That creaminess makes for the perfect crèpe filling alongside the sweet guava paste.
Now, the process of making crèpes can seem really intimidating, but it’s seriously like riding a bike. And, no matter how long you’ve been doing it, just forget about that first one (and possibly the second), pour and whirl with confidence, and the rest will come out like magic once you get that wrist work down.
This crepe batter is a great neutral one that would work for both sweet or salty fillings (with or without the cinnamon). So to enhance the sweetness a bit for this dish, I drizzle a touch of honey on top and throw in some toasted almonds for a bit of texture and a nutty crunch. This is a satisfying treat, perfect for breakfast, dessert, or an elegant afternoon tea. What’s great is that this dish can be prepped ahead of time and thrown in the oven right before serving – makes it great for entertaining. Enjoy!
Serves 8 to 10
For the crèpes (yields 8 to 10 crèpes):
3/4 cup whole milk
¼ cup water
2 large eggs
1 cup all-purpose flour
¼ tsp kosher salt
1 tsp sugar
½ tsp cinnamon
½ tsp vanilla extract
3 tablespoons unsalted butter, melted
melted butter for cooking
For the filling and garnish:
Soft cheese like fromager d’affinois, brie or your favorite triple-crème
Toasted almond slices
Preheat oven to 375° F.
In a blender, mix all of the crèpe ingredients and pulse until fully blended and foamy. Rest batter in the refrigerator at least an hour. Strain batter.
Heat a non-stick pan over medium heat. Brush pan with melted butter. Pour crèpe batter, a little less than ¼ cup, into the pan while turning the pan to coat the bottom. Cook for one minute or until the edges become crispy and start to brown. Carefully, flip and cook for a little less than a minute. Keep crèpes stacked together on a plate or cutting board until all of the batter has been used.
Place a crèpe on a cutting board. Place a thin sliver of cheese in the center and a sliver of the guava paste on top of it. Fold crepe and place seam-side down on a greased baking sheet. Bake for 8 to 10 minutes until cheese is melted and guava paste is soft.
Serve warm, drizzled with honey and sprinkled with toasted almond slices.