Savory cheese-filled crêpes made by cooking thin, pourable batter in a skillet, filling the crêpes with cheese, and folding them. Their delicate texture and soft cheese filling make them a favorite for breakfast or a snack.
Whisk the flour, milk, egg, cooking oil, and salt until smooth and lump-free. The batter should be pourable. Let it rest for 15 minutes.
Heat a lightly greased skillet. Pour in a ladleful of batter and swirl the pan to spread it thinly. Once the underside is browned, flip and cook the other side. Repeat with the remaining batter.
Place crumbled white cheese and chopped parsley on one half of each crêpe, then fold it over. Warm in the hot skillet for 1 minute, until the cheese softens slightly, and serve.
Important: Keep the batter thin and pourable for delicate crêpes; thick batter makes them thick and rubbery. Heat the skillet well and use just a little oil; the first crêpe often helps you adjust the pan. Contains gluten (wheat flour), eggs, and dairy (milk and cheese).
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