(Original recipe created by Fabrizio De Togni)
Ingredients
Crepes
- 1 cup flour
- 4 Eggs
- ½cup water
- ½ cup milk
- ½ tsp salt
- 2 tbsp melted butter
Filling
- ½ lb French goat cheese
- 1 cup pistachio nuts (chopped fine)
- ½ cup parsley (chopped fine)
- ½ cup chives (chopped fine)
- 1 egg
- ¼ cup grated Parmesan cheese
- salt & pepper to taste
Topping
- 2 tbsp Butter
- 1 cup Blueberries- fresh or frozen
- 1 tbsp lemon juice
- 1½ tsp maple syrup
Directions
Place all ingredients into a blender; blend for 30 sec, scrape down sides of jar and blend for 15 seconds more. Cover and let sit for 1 hour.
In Crepe or large frying pan with a little vegetable oil, place ½ cup of batter into heated pan. Swirl pan to coat. When pancake starts to look dry, turn to quickly cook other side. Place finished pancakes onto waxed paper in layers onto warmed platter.
Mix all filling ingredients in a medium sized bowl. Place 2 tablespoons of mixture across center of each crepe and roll. Slice each roll at an angle and place onto greased cookie sheet. Place into 400° oven to heat for a short period of time.
In a small pan melt butter, add berries, lemon juice and maple syrup and stir to combine. Heat over medium-low heat until sauce thickens.
Place 2 halves of crepe onto each plate on top of each other at 45° angles, top with 1 spoon of berry sauce and sprinkle plate with ½ tsp of chopped chives.
Enjoy with special friends. Ciao!