Crepes Chevre Recipe

Prepare the Crepe Batter

In a mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and then add the milk gradually, mixing well. Combine the wet ingredients with the dry ingredients and whisk until smooth. Let the batter rest for 30 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour in a ladle of crepe batter and swirl to coat the pan evenly. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with the remaining batter. Keep the crepes warm.

Whip the Chevre

In a mixing bowl, combine the local chevre cheese, heavy cream, espresso, and powdered sugar. Use an electric mixer to whip until fluffy and well combined. Set aside in the refrigerator until ready to serve.

Prepare the Peach Berry Mixture

Chop the fresh peaches and combine them with the mixed berries in a bowl. Drizzle with honey and lemon juice, and toss gently to coat. Set aside to allow flavors to meld.

Make the Rum Peach Gel

In a small bowl, dissolve the gelatin powder in water. In a saucepan, heat the peach puree until warm, then stir in the gelatin mixture and rum. Pour the mixture into a shallow dish and refrigerate until set, about 2 hours.

Prepare the Pistachio Crumb

Preheat the oven to 350°F (175°C). In a bowl, mix the chopped pistachios, brown sugar, flour, and melted butter until crumbly. Spread the mixture on a baking sheet and bake for 10-12 minutes until golden brown. Let cool before using.

Assemble the Crepes

On each crepe, spread a generous dollop of the coffee whipped chevre. Top with the peach berry mixture and a spoonful of the rum peach gel. Sprinkle the pistachio crumb over the top and finish with a light dusting of flake salt.