Crepes with Toscano Cheese and Endive Salad – Savory crepes paired with a refreshing endive salad
During my trip to northern Italy, I tasted a savory crepe filled with creamy cheese and served alongside a crunchy, slightly bitter salad. It was such an unexpected yet delightful combination that I knew I had to recreate it. The nutty sharpness of Toscano cheese melted inside thin, golden crepes created the ultimate comfort bite, and when paired with a crisp endive salad dressed in citrus vinaigrette, it balanced the richness beautifully.
Ever since, it has become a staple in my home—whether as a weekend brunch favorite or a light dinner idea. This dish feels elegant yet effortless.
Why You’ll Love These Toscano Cheese Crepes
- Elegant Flavor Fusion – The contrast between the rich, savory crepe and the fresh, bitter endive creates a sophisticated taste.
- Versatile & Customizable – Swap cheeses or even add herbs, nuts, or other greens to make it your own.
- Perfect for Brunch or Light Dinner – Light yet satisfying, making it ideal for different occasions.
- Beautiful Presentation – These crepes look gourmet on the plate and will impress any guest.
Toscano Cheese Crepes: Key Ingredients Breakdown
- Toscano Cheese: Known for its firm texture and nutty, slightly sharp flavor. It melts beautifully and adds a rich, savory note that anchors the crepes.
- Endive: This leaf vegetable offers a crisp texture and pleasant bitterness, which contrasts the creamy cheese and provides a refreshing crunch.
- Crepe Batter (eggs, milk, flour, butter): The thin, soft crepes are neutral enough to let the fillings shine while still offering a tender texture.
- Lemon Juice & Olive Oil: Used in the salad dressing, these bring brightness and smoothness to the overall dish.
- Walnuts (optional): Add crunch and earthiness to the salad for a well-rounded flavor experience.
How to Make Toscano Cheese Crepes: Step-by-Step Guide
Start by preparing the crepe batter and letting it rest. While that sits, slice the endives and prepare a simple lemon-olive oil vinaigrette. Cook the crepes on a hot non-stick skillet until lightly golden. Fill each with grated Toscano cheese and fold. Serve warm alongside the dressed endive salad. Optionally, garnish with chopped walnuts and a crack of black pepper for extra depth.
Tips and Variations:
- Cheese Swaps: If you can’t find Toscano, try aged Manchego or Gruyère for a similar taste.
- Add Protein: Sliced smoked turkey or prosciutto can turn this into a heartier meal.
- Make-Ahead Crepes: Store cooked crepes in the fridge for up to 2 days and reheat gently before serving.
- Go Nutty: Walnuts or pecans in the salad elevate the crunch factor.
- Citrus Twist: Swap lemon juice with orange juice in the salad dressing for a sweeter balance.
Nutritional Information:
This dish is rich in calcium, fiber, and healthy fats. Toscano cheese provides protein and calcium, while endives offer antioxidants and dietary fiber for digestive support.
Serving Suggestions:
Serve with a light glass of white wine or sparkling water with lemon. Add roasted cherry tomatoes or a light soup for a more filling meal.
Storage Tips:
Store the crepes and salad separately. Keep crepes in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven. Salad is best enjoyed fresh.
Crepes with Toscano Cheese and Endive Salad
Savory golden crepes filled with nutty Toscano cheese, perfectly paired with a crisp, refreshing endive salad dressed in lemon vinaigrette. Elegant enough for brunch, light enough for dinner!
- Mixing Bowl
- Non-stick Skillet
- Whisk
- Spatula
- Salad Bowl
- For the Crepes:
- 1 cup – All-purpose flour
- 2 – Eggs
- 1 ½ cups – Milk
- 2 tbsp – Melted butter
- ¼ tsp – Salt
- Filling:
- 1 cup – Grated Toscano cheese
- ¼ tsp – Black pepper (optional)
- Endive Salad:
- 2 – Belgian endives (thinly sliced)
- 1 tbsp – Lemon juice
- 2 tbsp – Olive oil
- Salt – to taste
- Pepper – to taste
- 2 tbsp – Chopped walnuts (optional)
- In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease with butter.
- Pour a small amount of batter into the skillet and swirl to cover the bottom evenly.
- Cook for 1-2 minutes on each side until golden. Repeat for remaining batter.
- While still warm, add grated Toscano cheese to each crepe and fold.
- Endive Salad:
- In a salad bowl, combine sliced endives, lemon juice, olive oil, salt, and pepper.
- Toss well. Sprinkle chopped walnuts if using.
- Final Assembly:
- Serve warm cheese-filled crepes alongside the endive salad.
- Garnish with extra cheese or fresh herbs if desired.
Let crepe batter rest to improve texture.
Substitute Toscano with Gruyère or aged Manchego if needed.
Crepes can be made ahead and stored in the fridge for up to 2 days.
Don’t overfill the crepes or they may tear.
Endive can be swapped with arugula or baby spinach for variety.
Additional Tips:
Use a blender for lump-free crepe batter. Always rest the batter for 30 minutes for better texture. Don’t overcook the crepes—light golden is enough. Use a mandoline slicer for even endive cuts. Add fresh herbs like parsley or thyme for an aromatic touch.
FAQs:
1. Can I make these crepes gluten-free?
Yes! Use a gluten-free all-purpose flour mix or buckwheat flour for a rustic touch.
2. What can I use instead of endives?
Try arugula, radicchio, or baby spinach for a different flavor and texture profile.
3. Can I freeze the crepes?
Absolutely. Stack with parchment in between and freeze in a zip-lock bag. Thaw and reheat gently.
4. Is Toscano cheese vegetarian-friendly?
Some varieties are made with animal rennet, so check labels for vegetarian options.
Conclusion:
Crepes with Toscano Cheese and Endive Salad is a delightful dish that merges comfort and elegance. Try it today and bring a little European charm to your table. Don’t forget to share and pin this recipe! 💫
