These Herb and Goat Cheese Crepes are impossibly thin, delicate pancakes filled with a creamy, tangy goat cheese and fresh herb mixture. They feel both rustic and elegant, perfect for a lazy weekend brunch or a simple yet impressive dinner. With a few simple tricks, you’ll be flipping these herb and goat cheese crepes like a pro in no time.
Love Herb and Goat Cheese Crepes? So do we! If you're into Savory Crepes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Herb and Goat Cheese Crepes
Elegant yet effortless: They look fancy but are simple to make with just a non-stick pan.
Versatile base: Easily swap the filling for mushrooms, salmon, or ham and gruyère.
Any occasion: Perfect for breakfast, brunch, or a light dinner; make-ahead friendly.
Irresistible filling: Creamy, tangy goat cheese with fresh herbs creates a bright, satisfying flavor.
Ingredients & Tools
- 125 g all-purpose flour
- 2 large eggs
- 250 ml milk
- 60 ml water
- 2 tbsp melted butter, plus extra for cooking
- 1/4 tsp salt
- 150 g soft goat cheese (chèvre)
- 100 g cream cheese, softened
- 3 tbsp mixed fresh herbs (chives, dill, parsley), finely chopped
- 1 small garlic clove, minced
- Salt and black pepper to taste
- 1 tbsp lemon zest (optional, for brightness)
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a spatula, and a small bowl for the filling.
Notes: For best results, use a digital scale for the flour and fresh herbs for vibrant flavor.
Getting the ingredients right is key here. For the crepe batter, using a digital scale for the flour will give you the most consistent results, but spooning and leveling your flour works too. And for the herbs—please, use fresh ones. They make all the difference, lending a vibrant, garden-fresh flavor that dried herbs just can’t replicate.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 13 g |
| Fat: | 18 g |
| Carbs: | 26 g |
| Fiber: | 1 g |
Serves: 4 (2 crepes per person) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why rest the batter? This is the secret to tender crepes! Letting the batter rest for at least 30 minutes allows the flour granules to fully hydrate and the gluten to relax. This results in a much more delicate, less chewy crepe that’s a dream to roll.
- Goat cheese texture matters. Make sure your goat cheese and cream cheese are at room temperature before you mix the filling. This ensures a perfectly smooth, lump-free, and spreadable mixture that won’t tear your delicate crepes.
- Pan temperature is everything. If your pan is too cool, the batter won’t set quickly and will absorb too much butter, becoming greasy. If it’s too hot, the crepe will cook too fast and become brittle. You’re aiming for a medium-low, steady heat.
- Don’t be afraid of the first crepe. It’s a universal truth that the first crepe is almost always a “test” crepe. It helps you gauge the heat of the pan and the right amount of batter. It might not be perfect, but it’s still delicious—consider it the cook’s treat!
How to Make Herb and Goat Cheese Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. If you don’t have a blender, you can whisk vigorously by hand in a large bowl, but a blender really does the best job of incorporating everything seamlessly. Once mixed, let the batter rest on the counter for at least 30 minutes. This waiting period is non-negotiable for the best texture!
Step 2: Prepare the Filling. While the batter rests, make the filling. In a medium bowl, combine the soft goat cheese, cream cheese, chopped fresh herbs, minced garlic, and lemon zest (if using). Season generously with salt and black pepper. Use a fork or a small spatula to mash and mix everything together until it’s completely smooth and well-combined. Give it a taste—it should be tangy, herby, and perfectly seasoned. Set this aside at room temperature so it stays spreadable.
Step 3: Cook the Crepes. Heat your non-stick skillet over medium-low heat. Add a tiny knob of butter (about 1/4 teaspoon) and swirl it around to coat the bottom of the pan. Once the butter is melted and sizzling just slightly, lift the pan off the heat. Pour a scant 1/4 cup of batter into the center of the pan, immediately tilting and rotating the pan in a circular motion to spread the batter into a thin, even layer that covers the entire bottom. You’ll notice it should set almost instantly.
Step 4: Flip and Finish. Return the pan to the heat and cook for about 60-90 seconds. The edges will start to lift away from the pan, and the top surface will look dry with little bubbles. Slide your spatula underneath, and confidently flip the crepe. It’s more of a swift wrist motion than a toss! Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the finished crepe onto a plate. Repeat with the remaining batter, adding a tiny bit of butter to the pan before each new crepe. You can stack them directly on top of each other—they won’t stick.
Step 5: Fill and Serve. Lay a crepe flat on a clean surface, with the prettier, first-cooked side facing down. Spread about 1.5 to 2 tablespoons of the goat cheese filling in a line down the center. You can be neat or rustic with it—it’s up to you! Fold the two sides over the filling, or simply roll it up like a cigar. Serve immediately while the crepes are still warm and soft. The contrast of the warm crepe and the cool, creamy filling is simply divine.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 1 month.
- Reviving: Reheat in a 350°F oven for 10 minutes to restore warmth without sogginess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the crepes beautifully.
- Roasted cherry tomatoes — Toss a pint of cherry tomatoes with olive oil, salt, and pepper and roast until they burst. Their sweet, concentrated acidity is a perfect companion to the tangy goat cheese.
- A bowl of creamy soup — A velvety tomato soup or a chilled cucumber soup makes for a lovely starter, turning your crepes into a more substantial, restaurant-style meal.
Drinks
- A dry French rosé — The crisp, berry notes and acidity in a good rosé are a classic pairing that complements the herbal and tangy flavors without overpowering them.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between each delicious, creamy bite perfectly.
- A crisp Sauvignon Blanc — Look for one with notes of citrus and grass; its zippy acidity stands up wonderfully to the creamy cheese and fresh herbs.
Something Sweet
- Dark chocolate mousse — After a savory meal, a light, airy mousse with a high cocoa content provides a rich but not overly sweet finish that feels just right.
- Fresh berry compote — Gently warmed berries with a hint of sugar and a splash of vanilla create a simple, vibrant sauce that’s lovely over a scoop of vanilla ice cream.
- Lemon sorbet — It’s incredibly refreshing and palate-cleansing. The sharp, clean citrus is the perfect epilogue to the herby, cheesy main event.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter looks like pancake batter, it’s too thick. It should be the consistency of heavy cream. A thick batter will give you thick, doughy crepes instead of delicate, lacy ones. Don’t be afraid to add a splash more water or milk to thin it out.
- Mistake: Filling the crepes while they’re piping hot. If you spread the filling onto a scorching hot crepe, the goat cheese will melt into a runny mess and squirt out when you try to roll it. Let them cool for a minute or two so they’re just warm to the touch.
- Mistake: Cranking up the heat to cook them faster. Impatience is the enemy of a good crepe. High heat will cause the butter to burn and the crepe to cook too quickly, becoming brittle and tough. Low and slow is the way to go for a tender, flexible result.
- Mistake: Overfilling the crepes. A little filling goes a long way. If you pile on too much, the crepe will be difficult to roll and is likely to tear or burst open when you try to eat it. Be generous, but not excessive.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same 1/4-cup ladle or measuring cup for every crepe ensures they all come out the same size and thickness, which makes for even cooking and a beautiful presentation on the plate.
- Tip: Keep cooked crepes warm. If you’re making a full batch to serve all at once, place a sheet of parchment paper between each cooked crepe and keep the stack in a low oven (around 100°C / 200°F) on a baking sheet. This keeps them pliable and warm.
- Tip: Get creative with herb combinations. While chives, dill, and parsley are a classic trio, don’t be afraid to experiment. Tarragon adds a lovely anise note, and a tiny bit of fresh thyme can be wonderful. Just make sure any woody stems are removed.
- Tip: Make it a make-ahead meal. You can cook the crepes a day in advance. Let them cool completely, then stack them with parchment paper in between, wrap the whole stack tightly in plastic wrap, and refrigerate. The filling can also be made a day ahead. Bring both to room temperature before assembling.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The batter might be a touch thicker, so you may need to add an extra tablespoon or two of milk to get it to the right, pourable consistency. The resting time is still crucial for the best texture with GF flour blends.
My crepes keep tearing when I flip them. What am I doing wrong?
This usually points to one of two issues: the pan isn’t hot enough, or you’re flipping too early. The crepe needs to be fully set and dry on top before you attempt to flip it. If it’s still a bit wet or sticky, give it another 15-20 seconds. Also, make sure you’re using a thin, flexible spatula to get fully underneath it.
Can I use a different cheese for the filling?
Of course! While goat cheese is fantastic, you can use ricotta for a milder flavor, or even a soft feta. If using feta, you might not need to add as much salt. The key is that the cheese needs to be soft and spreadable at room temperature for easy assembly.
How do I store and reheat leftovers?
Store any assembled crepes in an airtight container in the fridge for up to 2 days. To reheat, I recommend using an oven or toaster oven (around 175°C / 350°F) for about 10 minutes. This will warm them through without making the crepes soggy, which can happen in the microwave.
Why did my first crepe absorb all the butter and look lacy?
Welcome to the club! The first crepe almost always does this—it’s essentially “seasoning” the pan. It often comes out a bit greasy and with a lacy, holey appearance. Don’t worry, just adjust the heat if needed and continue. The second crepe will be much more representative of what you can expect for the rest of the batch.
Herb And Goat Cheese Crepes
Master these elegant Herb and Goat Cheese Crepes with our easy recipe. Perfect for brunch or a light dinner. Get the step-by-step guide and make them today!
Ingredients
For the crepe batter:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml milk
-
60 ml water
-
2 tbsp melted butter (plus extra for cooking)
-
1/4 tsp salt
For the filling:
-
150 g soft goat cheese (chèvre)
-
100 g cream cheese (softened)
-
3 tbsp mixed fresh herbs (chives, dill, parsley, finely chopped)
-
1 small garlic clove (minced)
-
Salt and black pepper (to taste)
-
1 tbsp lemon zest (optional, for brightness)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. If you don't have a blender, you can whisk vigorously by hand in a large bowl, but a blender really does the best job of incorporating everything seamlessly. Once mixed, let the batter rest on the counter for at least 30 minutes. This waiting period is non-negotiable for the best texture!01
-
While the batter rests, make the filling. In a medium bowl, combine the soft goat cheese, cream cheese, chopped fresh herbs, minced garlic, and lemon zest (if using). Season generously with salt and black pepper. Use a fork or a small spatula to mash and mix everything together until it's completely smooth and well-combined. Give it a taste—it should be tangy, herby, and perfectly seasoned. Set this aside at room temperature so it stays spreadable.02
-
Heat your non-stick skillet over medium-low heat. Add a tiny knob of butter (about 1/4 teaspoon) and swirl it around to coat the bottom of the pan. Once the butter is melted and sizzling just slightly, lift the pan off the heat. Pour a scant 1/4 cup of batter into the center of the pan, immediately tilting and rotating the pan in a circular motion to spread the batter into a thin, even layer that covers the entire bottom. You'll notice it should set almost instantly.03
-
Return the pan to the heat and cook for about 60-90 seconds. The edges will start to lift away from the pan, and the top surface will look dry with little bubbles. Slide your spatula underneath, and confidently flip the crepe. It's more of a swift wrist motion than a toss! Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the finished crepe onto a plate. Repeat with the remaining batter, adding a tiny bit of butter to the pan before each new crepe. You can stack them directly on top of each other—they won't stick.04
-
Lay a crepe flat on a clean surface, with the prettier, first-cooked side facing down. Spread about 1.5 to 2 tablespoons of the goat cheese filling in a line down the center. You can be neat or rustic with it—it's up to you! Fold the two sides over the filling, or simply roll it up like a cigar. Serve immediately while the crepes are still warm and soft. The contrast of the warm crepe and the cool, creamy filling is simply divine.05
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