Cheddar crepe Calories

Whisk eggs, milk and flour into a smooth batter, then cook a thin layer in a lightly greased pan. Once the crepe is nearly set, add grated cheddar, fold it over and cook until the cheese melts.

Put cheddar inside the cheddar crepe and fold the crepe over it; the trapped heat melts the cheese without drying it out. A little cheese on top works too, but it can brown or stick to the pan.

Grated cheddar melts quickly and spreads evenly through a cheddar crepe. Freshly grated cheese is especially easy to portion, while thin slices are convenient; keep either away from the crepe’s edges to prevent sticking.

Mushrooms, spinach, sautéed onions and peppers pair well with cheddar in a crepe. Cook watery vegetables first and drain them, so the filling does not make the thin crepe soggy before the cheese melts.

Let the cheddar crepe cook until its surface looks set and the edges lift easily before folding. Add a modest layer of filling near the centre; an overfilled crepe is more likely to split.

A cheddar crepe works for either breakfast or lunch because its savoury filling makes it more substantial than a plain crepe. Serve it hot with a crisp salad or fresh vegetables for a simple meal.

Yes, vegetables make a good addition to a cheddar crepe. Add cooked spinach, mushrooms or peppers with the cheese, rather than piling in raw, watery vegetables that can release moisture and soften the crepe.

A cooked cheddar crepe keeps for about three to four days in a covered container in the refrigerator. Chill it promptly after cooking, then reheat it in a pan until the filling is hot and the cheddar softens.

Yes, freeze cheddar crepes once they have cooled completely. Separate them with baking paper and seal them in a freezer-safe container; thaw before reheating in a pan. The crepe may be a little softer after thawing.