Crepes with Toscano Cheese and Endive Salad – Savory crepes paired with a refreshing endive salad
There’s something incredibly comforting about waking up to the aroma of savory crepes with Toscano cheese and endive salad. This dish takes me back to a cozy Sunday morning in Florence, where I first tasted a cheese-filled crepe with a crisp, bitter green salad on the side.
The savory richness of Toscano cheese melting inside soft, golden crepes, paired with a refreshing and slightly tangy endive salad, was a culinary experience I never forgot. Since then, I’ve recreated that flavor in my own kitchen countless times—and today, I’m sharing it with you. Whether you’re hosting brunch, preparing a special breakfast, or simply craving something delicious and refined, this recipe will absolutely win hearts.
Why You’ll Love This Recipe
Balanced Flavors: The rich, creamy Toscano cheese perfectly complements the mildly bitter endive, making every bite exciting and satisfying.
Elegant Yet Simple: Despite its gourmet feel, this recipe is surprisingly easy to make at home with common ingredients and simple techniques.
Nutritious and Filling: The crepes offer protein and healthy fats from cheese, while the endive salad brings in fiber and essential vitamins.
Perfect for Any Occasion: Ideal for breakfast, brunch, or even a light dinner—this versatile dish suits a variety of settings and occasions.
Key Ingredients Breakdown
Toscano Cheese: This semi-hard Italian cheese offers a slightly sharp, nutty flavor. It melts beautifully and elevates the savory element of the crepes.
Endives: Slightly bitter, crunchy endives make a refreshing contrast to the richness of the cheese. They’re also loaded with fiber and vitamin K.
Eggs and Milk (for crepes): These form the base of the crepe batter, giving it structure, richness, and flexibility.
All-Purpose Flour: Adds texture and helps the crepes hold their shape without being too heavy.
Lemon Juice and Olive Oil (for salad dressing): These enhance the endive salad with brightness and smoothness, tying everything together.
Step-by-Step Process (Summary)
Prepare the Batter: Whisk eggs, milk, flour, and a pinch of salt until smooth. Let it rest for 15–20 minutes.
Make the Crepes: Heat a nonstick skillet, pour a ladle of batter, and swirl to spread. Cook both sides until golden.
Prepare the Filling: Grate or slice Toscano cheese and set aside. You can melt it slightly if desired.
Assemble Crepes: Place cheese on half of each crepe, fold over, and warm briefly to melt the cheese.
Make the Salad: Toss chopped endives with olive oil, lemon juice, salt, and pepper.
Plate and Serve: Serve warm crepes alongside the chilled, crisp endive salad for the perfect contrast.
Tips and Variations
Use Gluten-Free Flour: Substitute all-purpose flour with a gluten-free blend if needed.
Try Other Cheeses: No Toscano? Use Gruyère, Fontina, or even a sharp Cheddar for similar richness.
Add Herbs: Mix fresh thyme or chives into the batter or sprinkle on the salad for added aroma.
Add Protein: Include thin slices of smoked salmon or prosciutto for an extra boost of protein and flavor.
Make Ahead: Prepare crepes in advance and reheat gently in a skillet or microwave before serving.
Nutritional Information
This dish strikes a great balance between indulgence and nutrition. Toscano cheese provides protein, calcium, and healthy fats that keep you full longer. The crepes made with eggs and milk also add protein and vitamin B12, supporting energy levels. Endives are low in calories but rich in fiber, vitamin A, and folate—great for digestion and immune function. The olive oil-based dressing adds heart-healthy monounsaturated fats. Altogether, it’s a dish that satisfies cravings while contributing to a wholesome diet when enjoyed in moderation.
Serving Suggestions
With Poached Eggs: Add a soft poached egg on top for extra protein and a runny yolk that enhances the richness.
Fresh Fruit on the Side: Balance the savory flavors with a fruit bowl featuring berries or citrus.
A Glass of White Wine: Pair with a dry white wine like Pinot Grigio for a delightful brunch pairing.
Grain Side Dish: Serve with a light quinoa or couscous salad to round out the meal.
Soup Pairing: A light vegetable soup can make this dish suitable for lunch or dinner too.
Storage Tips
To store, let crepes cool completely and stack them with parchment paper between each one. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet or microwave. For the endive salad, store the dressing and chopped endives separately in the fridge and toss just before serving to maintain freshness and crunch. Avoid freezing the salad, as endives don’t hold texture well after thawing.
Crepes with Toscano Cheese and Endive Salad
Savory, soft crepes filled with rich Toscano cheese, paired with a crisp and refreshing endive salad—a perfect brunch or breakfast combination.
- Nonstick pan
- Mixing Bowl
- Whisk
- Spatula
- Salad Bowl
- Grater
- 1 cup All-purpose flour Sifted
- 2 Eggs ( Large)
- 1 1/4 cup Milk ( Whole or 2%)
- 1/4 tsp Salt
- 1 tbsp Butter Melted (plus more for cooking)
- 1 cup Toscano cheese (Grated or thinly sliced)
- 2 heads Endive (Chopped)
- 1 tbsp Olive oil (Extra virgin)
- 1 tbsp Lemon juice (Freshly squeezed)
- Salt & pepper (To taste)
- Make the Crepe Batter:
- In a mixing bowl, whisk together flour, eggs, milk, salt, and melted butter until smooth and lump-free.
- Let the batter rest for at least 15 minutes to remove air bubbles.
- Cook the Crepes:
- Heat a nonstick pan over medium heat and lightly grease with butter.
- Pour a small ladle of batter and swirl to cover the base.
- Cook for 1–2 minutes on each side until lightly golden. Repeat for all crepes.
- Prepare the Filling:
- Grate or slice the Toscano cheese and keep ready.
- Assemble the Crepes:
- Place the cheese on one half of each crepe and fold it over.
- Heat gently until the cheese begins to melt.
- Prepare the Salad:
- In a bowl, toss chopped endives with olive oil, lemon juice, salt, and pepper.
- Serve:
- Serve warm crepes with the refreshing endive salad on the side.
For a crispier salad, chill the endive in ice water before serving.
Add fresh herbs like thyme or chives for extra aroma.
Leftover crepes can be refrigerated for up to 3 days.
For a gluten-free version, use a GF flour blend.
Add smoked salmon or sautéed mushrooms for extra richness.
Additional Tips
Use a Nonstick Pan: For best results, use a well-seasoned nonstick pan or crepe pan to prevent sticking.
Rest Your Batter: Letting the batter rest helps reduce bubbles and makes smoother crepes.
Don’t Overfill: A light hand with the filling ensures the crepes stay foldable and easy to handle.
Serve Warm: Warm crepes bring out the flavor and texture of the cheese beautifully.
Garnish Smart: A light sprinkle of cracked pepper or fresh herbs on top elevates presentation and taste.
FAQs
1. Can I use other salad greens instead of endive?
Yes! Arugula, radicchio, or watercress make great substitutes with similar peppery or bitter profiles.
2. Is Toscano cheese vegetarian?
Some Toscano cheese is made with animal rennet, so check the label for vegetarian-friendly versions.
3. Can I make the crepes ahead of time?
Absolutely! Make a batch, refrigerate or freeze, and reheat gently before serving.
4. How can I make this dish lighter?
Use low-fat milk, reduce the cheese quantity, and add more greens to lighten up the meal.
Conclusion
This Crepes with Toscano Cheese and Endive Salad recipe brings a touch of European elegance to your kitchen with minimal effort. The combination of rich cheese and crisp salad is not only satisfying but also refreshingly balanced. Whether for a quiet solo breakfast or a weekend brunch with friends, it’s bound to impress.
👉 Ready to explore more morning magic? Check out our Breakfast Recipes for more wholesome and creative ideas.
🔗 And if you’re looking for premium Toscano cheese or endive salad kits, find great options at Whole Foods Market .
