Goat Cheese Wraps
These 2-bite wraps are a light vegetarian appetizer – creamy, fruity, just the right size for passing as canapés, and very pretty.
INGREDIENTS
- 4oz Goat Cheese (Chevre)
- 20 Red Grapes, quartered
- 20 Green Grapes, quartered
- 1 tsp chopped Fresh Rosemary
- 1 tbsp Cucumber Vinegar
- 1 tsp Austrian Pumpkin Seed Oil
- Grape Salad:
- Sliced Red Grapes
- Sliced Green Grapes
- Cucumber Vinegar
- Austrian Pumpkin Seed Oil
- Fennel Fronds
- Crepe Batter:
- 1 cup Whole Milk (could substitute soy or almond milk)
- ¼ cup Water
- 2 Whole Eggs
- 2 Egg Yolks
- 1 cup Cake Flour (could substitute all-purpose flour, but cake is better)
- 1 tsp Salt
- 1/4 bunch Cilantro, leaves and stems
DIRECTIONS
1
Marinate the grapes in the cucumber vinegar for six hours.
- Make the Crepe Batter
2a
Cut the cilantro (leaves and stems) into 1 inch lengths.
2b
Combine the whole milk, eggs, egg yolks, water, cake flour, cilantro & salt in a blender.
2c
Blend to combine into a smooth batter. Strain the batter to remove any lumps.
2d
Let the batter rest for about 1 hour – the batter should have the consistency of heavy cream. If it’s too thick, add a little water, if it’s too thin, add more milk.
- Cook the Crepes
3a
Heat a large non-stick pan. Add enough batter to coat the bottom of the pan (approximately 2oz in a 9” pan). The pan should be hot enough that the crepe clings to the pan, but cool enough that you can coat the whole bottom with a swirl before it starts to set.
3b
When the top of the crepe looks dry, flip the crepe and very briefly cook the other side. Neither side of the crepe should be starting to brown.
3c
Set each finished crepe aside to cool. Do not pile them on top of each other (until they’ve cooled) or they will continue to cook (and lose their color).
4
Mix together the goat cheese, rosemary and pumpkin seed oil to make a spread.
5
Cut off the bottom ¼ of each crepe to give it a straight edge. Spread a thin layer of goat cheese on the bottom of the crepe in a 2” by 5” square.
6
Top the goat cheese with 2 tbsp of grapes.
7
Roll the crepe around the filling very tightly. Trim the ragged ends off, then slice into two or three mini-wraps.
8
Repeat with the other crepes.
9
Make a salad from additional sliced grapes drizzled with cucumber vinegar and pumpkin seed oil.
10
Serve the wraps with the grape salad & fennel fronds.