This crepes recipe takes a cue from the Alpine region of Switzerland and France where I first experienced a Raclette meal. Traditionally, a block of cheese is placed next to a hot iron or flame, and when the cheese starts to melt, it’s scraped onto a plate and served with boiled potatoes, cornichons, pickled pearl onions, and some sort of dried meat. So good.
For the crepe filling, the Raclette cheese is shredded and placed onto the crepes along with a mixture of chopped up cornichons and pickled pearl onions, as well as Canadian bacon. Then it’s rolled up and topped with more of the cornichons and onions. Raclette is salty, nutty, and wonderfully pungent. If you can’t find it, Gruyere or Emmental cheese can be substituted!
Makes about 16 crepes (3 to 4 filled crepes per person)
Ingredients
Crepe batter:
3/4 cup milk
1/2 cup water
3 Tbsp of melted butter
2 large eggs
1 cup flour
1/4 tsp salt
Filling:
2-3 Tbsp melted butter, for the pan
8-12 oz. Raclette cheese, shredded
3/4 cup cornichons, chopped
3/4 cup pickled pearl onions, chopped
16 slices of Canadian bacon, chopped
Directions
For the crepes, place the batter ingredients into a blender in the order listed above. Pulse for 10 to 15 seconds - stopping halfway to scrape any flour that has caked onto the sides. Let the batter sit in the refrigerator for at least an hour or up to 2 days. Bubbles in the batter can make the crepes tear as they cook, so don’t skip this step!
When ready to cook, very gently (avoid making more bubbles!) stir the batter a few times with a spoon or rubber spatula to ensure even consistency. Set up an assembly line with the cheese, the cornichons and pickled pearl onions mixed together, and the Canadian bacon. Heat a non-stick 8-inch skillet on slightly over medium heat. When hot, brush the pan with some melted butter, and pour 2 Tbsp of batter while simultaneously tilting the pan in a circular motion so that the batter covers the bottom in an even and thin layer. Tip: A mini measuring cup makes this much easier and consistent than trying to pour straight from the main container of batter.
Cook each crepe for 30 seconds on the first side. Carefully flip, then spoon the filling ingredients onto the middle. Be sure to place the cheese first so that it has a chance to melt, and save some of the cornichon/onion mixture to top the crepes with serving. Fold in the sides, then transfer onto a plate. Continue with the remaining crepes. If desired, you can keep the assembled crepes warm in a preheated 200°F oven
When ready to serve, brush with any remaining melted butter, and top with more cornichons and onions.
Visuals
First, let me start with this photo of the meal that inspired this recipe. I took this at a restaurant in Chamonix, France in October 2016.
This is the Raclette that my Whole Foods carries.
Whenever I shred cheese by hand, I do it over some wax paper for easy clean up! If I'm shredding in advance, then I can easily wrap the paper around the cheese and put it in a plastic bag so that it's ready when I need it.
The pickled pearl onions are also known as cocktail onions!
Chop up the onions and cornichons, then mix them together for the filling and topping.
Canadian bacon -- most commonly seen on eggs Benedict!
Cook and fill your crepes. My directions above say to put the filling in the center of the crepe, which is NOT what I did here. This was one I was folding into a different shape. But if you're planning to roll it up, put your filling down the middle!
If you've got any melted butter left over, go ahead and brush the assembled crepes with it. Then top with more of the cornichon/onion mixture. Enjoy!
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