Ingredients:

  • 1 cup All-Purpose Flour (sifted)
  • 2 Large Eggs (room temperature)
  • 1 cup Whole Milk (room temperature)
  • 1/2 cup Cold Water
  • 2 tablespoons Unsalted Butter (melted, plus extra for greasing)
  • 1/4 teaspoon Fine Sea Salt
  • 1 cup Gruyère Cheese (freshly grated)
  • 4 oz Cream Cheese (softened)
  • 1/4 cup Parmesan Cheese (freshly grated)
  • 2 tablespoons Fresh Chives (finely snipped)
  • Pinch of Freshly Ground Black Pepper

Instructions:

  1. Combine wet ingredients: Place eggs, milk, and cold water into a blender. Pulse briefly to combine.
  2. Add dry ingredients: Add the flour and salt to the blender. Blend on low speed until just smooth (about 15 seconds). Do not overmix.
  3. Incorporate butter: Add the melted butter. Pulse 2–3 times until just incorporated.
  4. Rest the batter: Pour the batter into a bowl, cover, and refrigerate for a minimum of 30 minutes to relax the gluten.
  5. Mix the cheese filling: In a small bowl, combine the Gruyère, softened cream cheese, Parmesan, snipped chives, and black pepper. Mix thoroughly until creamy and set aside.
  6. Heat the pan: Place the crêpe pan over medium heat. Add a tiny knob of butter and swirl to thinly coat the base.
  7. Pour and Swirl: Pour approximately 1/4 cup of batter into the centre of the hot pan. Immediately lift the pan and swirl in a circular motion until the batter coats the entire bottom surface evenly and thinly. Return to the heat.
  8. Cook the first side: Cook undisturbed for 60–90 seconds, until the edges are lightly golden and the surface looks dry.
  9. Flip: Gently slide the spatula underneath and quickly flip the crêpe. Cook the second side for only 30 seconds until just set. Slide the finished crêpe onto a clean plate.
  10. Repeat: Lightly re-butter the pan every 2–3 crêpes and repeat steps 7 through 9 until all batter is used.
  11. Fill: Lay a warm crêpe flat. Place one generous tablespoon of the cheese filling along the centre line.
  12. Fold: Fold the left edge over the filling, then fold the right edge over that, and finally fold the top edge down, creating a neat, triangular parcel.
  13. Serve immediately, or keep warm in a low oven (200°F / 95°C) while finishing the batch.