Patowmack Farm, Loudoun County, Goat Cheese Crepes with Herb Salad

Warm, delicate pancakes filled with melt-in-your-mouth goat cheese make a tasty meal with herbed salad.

Servings: 4

Cook Time: 40 minutes

Pair With: An elegant Pinot Noir or Rhone blend.

Source: Recipe and photo courtesy of Chef Christopher Edwards, The Restaurant at Patowmack Farm, Loudoun County, VA.


Ingredients For the Crepe Pancakes: *
1 cup flour
1 cup milk
3/4 cup water
2 ounces melted butter
4 eggs
1/4 teaspoon salt
pan spray

Ingredients For the Goat Cheese Crepes:
4 crepes
3/4 cup goat cheese (Chef's preference: Cherry Glen Chevre)

Ingredients For the Salad:
1/4 cup frisée lettuce, only the tender white and yellow hearts, picked into smaller pieces
1/2 cup mixed herbs including:

  • tarragon leaves, picked
  • chives, cut into 1/2” pieces
  • dill, picked through, stems removed
  • basil leaves, picked through, stems removed

1/2 tablespoon extra virgin olive oil
1 tablespoon aged balsamic vinegar


Directions For the Crepes:
Mix all ingredients in a blender.  Set mixture aside.  Heat a nonstick pan, spray a thin layer of pan coating on the pan.  Ladle in just enough crepe batter to thinly coat the bottom of the pan. Cook until crepe releases and can be flipped easily.  Flip crepe and cook until the crepe achieves the desired golden color.  Repeat process until crepe batter is used, stacking the crepes on a plate as they cook.

* This crepe recipe makes approximately 36 crepes.

Directions For the Salad:
Lightly dress frisée with mixed herbs and olive oil.  

Directions For Assembling the Entire Dish:
Using an electric mixer, or by hand, mix goat cheese with a paddle or spatula until it is softened and slightly creamy. Divide cheese among the four crepes and roll into nicely shaped tubes. Place the goat cheese filled crepe on a plate and place the herb salad attractively on top of the crepe.  Drizzle the plate with balsamic vinegar and serve.


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