Crêpes with Goat Cheese and Aubergines

IMG_3293I love crêpes, they are easy to prepare and have so many filling possibilities, and who doesn’t love a bit of choice? Sweet, salty, as a dessert or savory. For today, I have decided to share a crêpe recipe with goat cheese and aubergines. Simple to prepare and with just a few ingredients, goat cheese with its unique flavor, and aubergine, a vegetable I love. We used to make very often this recipe at home.

Serves: 8 larges crêpes

Ingredients : (for the crêpes)

  • 250g of wheat flour
  • 3 eggs (large) or 4 eggs (small)
  • 1/2 liter of full-fat milk
  • A pinch of salt
  • 2 tablespoons of sunflower oil

Procedure: (simple)

  1. In a large bowl whisk together the flour, the salt, and the eggs.
  2. Slowly add the milk, and stir to combine the ingredients.
  3. Add the sunflower oil.
  4. Whisk until smooth texture.
  5. Cover with a plastic wrap and set aside for 3o minutes into the fridge.
  6. Meanwhile, work on the filling.

Ingredients: (for the filling)

  • 6 aubergines/eggplants
  • 200 of goat cheese
  • Extra virgin olive oil
  • A pinch of salt
  • A pinch of black pepper
  • 1 small bouquet of coriander
  • 12 cherries tomato


Procedure: (simple)

  • Wash and rinse the aubergines/eggplants.
  • In a large pan add a little of extra virgin olive oil (3 tablespoons).
  • Cut the aubergines into small cubes and add them into the pan.
  • Add the salt, the black pepper and the chopped coriander.
  • Cook the aubergines until they turn golden brown.
  • Add the cherries tomatoes and continue to cook a few minutes (or when the tomatoes become a little juicy).
  • Remove from the heat and set aside.

Final Procedure:

  1. Remove the bowl from the fridge.
  2. Add on a medium heat a large crêpe pan or a nonstick skillet.
  3. Lightly coat with a little of butter the crêpe pan.
  4. Pour a little amount of the batter into the center of the pan, and spread evenly.
  5. When the edge of the crêpes is light brown, use a spatula to carefully flip your crêpe.
  6. Cook the other side a few seconds.
  7. Flip the crêpe into a serving dish.
  8. Add in the middle of the crêpe the filling and add a slice of the goat cheese.
  9. Fold edges towards the center then fold over the two sides on the top and finally flip the crêpe to have a nice square.
  10. Proceed the same way for the rest of the batter.

Serve hot. The goat cheese and the aubergines make a delicious combination in this dish!

Bon Appétit!

PS: Before serving you can rewarm the crêpes in the oven.

58 thoughts on “Crêpes with Goat Cheese and Aubergines

  1. Francesca

    I love crepes too! And I like the savory fillings better than the sweet ones. I have never thought to use eggplants though! Goat cheese and eggplants sounds like a delicious combination! Lovely pics, Linda!

    • lapetitepaniere

      I know Francesca you don’t have a sweet tooth 😀 This recipe is simple to prepare. You can work with Gruyère cheese you obtain another texture and another taste. Have a great day Francesca!

    • lapetitepaniere

      Welcome back Seana, I’m so glad to see you here 🙂 Not a complicated recipe and eggplants are a versatile vegetable. They are tasty, nice with pasta, soup, salad or simply grilled with olive oil. The color is beautiful too!

  2. Loretta

    I’ll definitely be trying this out. I don’t believe I’ve ever made savory pancakes before, what a brilliant idea for a weeknight meal. Love those eggplants. Will be trying this for sure.

  3. Nancy

    These crepes look lovely Linda! I love the combination of ingredients your filled them with… can’t go wrong with eggplant, especially with goat cheese. Yummy!!

  4. claireingham2014

    Aubergine and goat’s cheese, what a winning combination! I used the very same combination in a pasta sauce the other day. Am so pleased the goat’s have finished rearing their young so we can now have cheese again. Our local producers always close down for a few months during that time and I really miss the cheese!

    • lapetitepaniere

      You’re so lucky Claire to have such a beautiful and fresh products where you live. I envy you. I also use the same combination for my pasta. I add anchovies and kalamata olives for more flavors to the same combination (un régal). Have a nice weekend and thank you 🙂

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