How do you guys feel about goat cheese?
Personally, I’m a huge fan. But I’ve found that a lot of people wrinkle their noses at the mention of it. And it’s sort of funny because on more than one occasion when I’ve encountered that reaction and then asked if the nose wrinkler had in fact tried goat cheese, they in fact, had not.
So I guess for some it just carries a negative sort of connotation, like sardines or beets—which is sad because all of those things are not only very healthy, they’re really freakin’ tasty!
Anyway, goat cheese is in no way worthy of a nose wrinkle. It’s creamy and delicious and it’s actually well tolerated by those that are sensitive to cow’s milk dairy. It naturally contains slightly less lactose, and the smaller fat globules (can we find a replacement for that word?) are easier to digest.
It’s also versatile and if you’ve never tried it in a sweet context you’re really missing out!
The friendly folks at Belle Chevre sent me a little care package of their breakfast goat cheeses and I immediately thought of strawberries. That thought led to more yummy thoughts about crepes, so I decided to whip some of the honey goat cheese that had found itself on my front door step (in an iced delivery box, don’t worry) and stuff it inside of my favorite chickpea flour crepes.
If you don’t have honey goat cheese, you can just add 1/2 tbs or so of honey to plain goat cheese. And if I haven’t completely convinced you of the magic of goat cheese in a sweet scenario, you can always sub yogurt.
OH! And I realize I just casually mentioned that I used chickpea flour for these crepes but don’t overlook that detail! Chickpea flour is really a thing and you can find it at Whole Foods or amazon (much cheaper at the grocery store though). It’s naturally gluten-free, and it’s also high in protein, iron, and fiber. Healthy crepes for the win!
Here’s another idea for the crepes in case you grow as fond of them as I have. I topped these little ladies with some yogurt and blueberry lava (aka frozen blueberries warmed on the stove top with a splash of water and honey). So easy!
And you know something? It feels like you’ve outsmarted the universe when something so delicious is also really good for you. But really, the universe is no fool, and if you listen closely these crepes are whispering,”Eat me, I’ll make you so happy!”
And they will! Trust me.
- 1 cup chickpea flour
- 1 and 1/4 cup light coconut milk
- 1 egg
- 1/4 tsp vanilla extract
- Tsp honey
- Pinch of salt
- Dash of cinnamon
- Butter or coconut oil for cooking
- 1/4 cup honey goat cheese*
- 1 tbs half and half, cream, or coconut milk
- 2 cups strawberries, hulled and cut in half or quarters
- 2 tbs water
- honey to taste
- 1 tsp arrowroot starch (optional)
- Mix ingredients for crepes until well combined and allow batter to sit for at least 5 minutes before cooking.
- Add goat cheese and half and half, cream, or coconut milk to a mixing bowl and whip using a hand mixer until cheese is light and smooth. Reserve.
- Whisk arrowroot powder (if using) with 2 tbs of water and add to a small saucepan along with strawberries. If omitting arrowroot powder, simply add strawberries to a small saucepan with 1-2 tbs water. Heat berries for 3-4 minutes until they have softened slightly and juices are thickened. Add honey to taste depending on how sweet your berries are. Reserve.
- Heat a cast iron pan, add butter or coconut oil and spoon crepe batter, forming thin pancakes. Flip when small bubbles start to pop up.
- Fill crepes with whipped goat cheese, fold, and top with warm berries. Serve with additional honey to taste.
If you don’t have honey goat cheese, you can just add 1/2 tbs or so of honey to plain goat cheese.
Don't let me do all the talking! Let me know what you think in the comments.