Crepe with Roquefort and walnuts

Name: Crepe with Roquefort and walnuts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
Ingredients: Type 00 flour &frac13; cup; Buckwheat flour 1 ¼ cup; Eggs 1; Egg yolks 1; Fine salt 1 pinch; Extra virgin olive oil 0.4 tbsp; Whole milk 0.67 cup; Water 0.7 cup; Butter to grease the pan for crepes 0.7 tbsp; Roquefort 1 lb; Walnut kernels ½ cup; Thyme 10 tsp

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477

Calories per serving

Vegetarian

Energy Kcal 477
Carbohydrates g 28.2
of which sugars g 2.6
Protein g 21.2
Fats g 31.1
of which saturated fat g 15.36
Fiber g 1.5
Cholesterol mg 160
Sodium mg 553

Difficulty: Very easy
Prep time: 15 min
Cook time: 12 min
Makes: 6 pieces
Cost: Average
Note + resting time for the batter

PRESENTATION

Rich taste and a nice, creamy texture set this crepe with Roquefort and walnuts apart from ordinary lunches or dinners—seriously, the way the Roquefort melts into the soft buckwheat crepe while those walnuts bring in a fresh crunch is DELICIOUS for anyone who loves good flavor. When you see this traditional French crepe recipe in front of you, it’s honestly pretty impressive with that golden outside and bits of walnut and Roquefort filling peeking out—it makes the table look special, even on a weekday. It’s not just about looks, either: the strong blue cheese crepe flavor fits GREAT with family gatherings or even just a snack when you want something more interesting than the usual. Adults definitely love that deep blue cheese taste, but older kids usually go for the nutty side—especially if there’s salad and maybe a fruit platter to make it a full meal. Most home cooks say it’s a fun twist for lunch since you get that rare combo: rich, savory, creamy inside, a little toasty outside, and the nuts keeping every bite interesting. For folks who want a dish that works as both a special treat and a regular family dinner, this savory crepe with blue cheese and nuts checks all the boxes.

Busy families often look for something easy that still feels restaurant-worthy, and this Roquefort walnut crepe recipe definitely fits the bill for anyone wanting a satisfying meal without fussing around. The classic flavors make it great for weekend brunch—the kind of thing you can serve with a crisp salad, maybe even a simple soup, and everyone leaves the table HAPPY. It works for lunch, sure, but put it out for a special brunch or even as a main course at dinner and people will want seconds. There’s something about the blue cheese crepe—rich, salty Roquefort with those crunchy walnuts—that ties together fancy flavors with regular family food vibes (especially nice for making the weekly menu a little more exciting). Any gathering, from a simple lunch to a family party, gets an upgrade with these French savory crepes. If you want ideas: add extra nuts on top, serve with fresh veggies, or slide them in next to a sweet or even a dessert crepe (everyone grabs a piece). Versatility is key for busy households, and the savory crepe with blue cheese and nuts fills so many roles—main course, appetizer, lunch, or just a cozy meal at home, and it STILL feels like something special every time.

INGREDIENTS

477

Calories per serving

Ingredients for 6 crepes with a diameter of 8.5 inches: Type 00 flour ⅓ cup (40 g); Buckwheat flour 1 ¼ cup (145 g); Eggs 1 -; Egg yolks 1; Fine salt 1 pinch; Extra virgin olive oil 0.4 tbsp (6 g); Whole milk 0.67 cup (160 ml) -; Water 0.7 cup (160 ml); Butter 0.7 tbsp (10 g) - to grease the pan for crepes

for the filling: Roquefort 1 lb (450 g); Walnut kernels ½ cup (50 g); Thyme 10 tsp (10 g)

Preparation

How to prepare Crepe with Roquefort and walnuts

To prepare the crepes with Roquefort and walnuts, start by making the buckwheat crepe batter. In a large bowl, sift the all-purpose flour 1 and the buckwheat flour. In a separate small bowl, break the eggs and season with salt 2. Pour them into the bowl with the sifted flours 3.

Gradually add the milk, stirring to avoid lumps with a hand whisk. Then add the water at room temperature 5 and the oil 6.

Continue to mix with the whisk to make the mixture smooth and lump-free 7. Then cover with plastic wrap 8 and let it rest in the refrigerator for at least 30 minutes. After the necessary time, proceed with the preparation of the crepes. Grease the non-stick crepe pan with a small amount of butter and heat it. Pour in a ladle of batter and use a batter spreader to distribute it evenly over the surface of the pan 9. Cook for about one minute over medium-low heat.

Then, using a spatula, flip the buckwheat crepe 10. Cook this side for another minute. Transfer the buckwheat crepe to a plate. Repeat the process until all the batter is used, obtaining about 6 crepes with a diameter of 8.5 inches. Cover the crepes with plastic wrap until you fill them 11 to prevent them from drying out when exposed to air. At this point, prepare the filling. Take the Roquefort and cut it into slices and then into chunks 12, and set aside.

Then coarsely chop the walnuts with a knife 10, or briefly blend them in a mixer, and set aside some walnut halves for the final garnish of the dish. Take a buckwheat crepe and warm it slightly in the appropriate pan for a few seconds over very low heat. Arrange some Roquefort chunks over the entire surface of the crepe and a sprinkle of chopped walnuts 14. Take the thyme, rinse it, and sprinkle some leaves over the Roquefort and walnuts 15.

Lift the edges of the crepe with the spatula 16 and fold the crepe in half 17. Then close it into a fan shape, forming a kind of triangle. Repeat the operation for all the crepes. Place your crepes with Roquefort and walnuts on a bed of salad and decorate with the whole walnuts you saved before serving 18.

Storage

This preparation can be stored in the refrigerator covered with plastic wrap for up to 2 days.

It is not recommended to store buckwheat crepe batter for more than 12 hours in the refrigerator.

It is not advisable to freeze the crepes with Roquefort and walnuts.

Advice

Is Roquefort's flavor too strong for your guests' palates? You can try replacing it with another intensely flavored but milder cheese like Gorgonzola.

Curiosity

Some call them "crêpe aux blé noir" because the black color with which they are described resembles the color of the buckwheat flour used for the batter of these galettes.

For the translation of some texts, artificial intelligence tools may have been used.