The cheese crepes are delightful crepes without eggs and milk, but with grated cheese in the batter, which makes them soft, tasty, and stringy. Cheese crepes are delicious on their own, even as a bread substitute, and perfect for stuffing like classic crepes, or cold (without baking them in the oven) with vegetables, cold cuts, cheeses, or whatever you prefer. Perfect as a first course, a main dish, second course, or appetizer, they are also ideal for an aperitif, a party, or a buffet. They are very soft, do not break, and turn out perfect from the first to the last!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 2/3 cups water
- 1 2/3 cups all-purpose flour
- 7 oz scamorza cheese
- 1 1/2 tbsp extra virgin olive oil
- 1 sprig parsley
- 1 tsp salt (leveled)
Steps
The cheese crepes without eggs are very simple and quick to prepare. First, put the room temperature water, extra virgin olive oil, salt, and flour in a bowl and mix until you get a smooth batter without lumps.
Add the grated scamorza cheese with a large-hole grater and chopped parsley.
Grease a pan with a drop of oil and let it heat, pour a ladle of batter and spread it evenly on the base, rotating the pan (as you do with classic crepes), let the cheese crepes cook for 3/4 minutes on each side, they will remain quite light.
Advice:
Cheese crepes can be stored at room temperature for a few hours or in the fridge for up to 3 days. You can fill them or accompany them with your preferred ingredients.
More crepe recipes HERE
