A savory cheese crepe made by cooking a thin, runny batter into a crepe in a pan, filling it with cheese and folding it. This practical delicacy, well suited to breakfast tables and snacks, is enjoyed for its thin texture and molten cheese.
Whisk the flour, milk, egg, oil and salt until no lumps remain. Get a pourable batter and rest it for 15 minutes.
Heat a lightly greased pan and pour in a ladleful of batter, tilting the pan to spread it thin. Once the bottom browns, flip and cook the other side. Finish all the batter this way.
Place crumbled white cheese and chopped parsley on half of each crepe and fold. Warm in a hot pan for 1 minute until the cheese softens slightly, then serve.
Important: Keep the batter thin and pourable so the crêpe comes out thin; a thick batter makes it dense and rubbery. Note: Heat the pan well and cook with a little oil — the first crêpe is usually just for calibrating the pan. Contains gluten (flour), egg, and dairy (milk, cheese).
Letting the batter rest for 15 minutes lets the flour absorb the liquid, giving softer crepes. You can also make the filling with kaşar instead of white cheese, and enrich it by adding parsley on top.
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