Crepes with Cantal Cheese


For a lunch that's universally pleasing, consider this grilled-cheese crepe. Cantal is a tangy, buttery cow's milk cheese from mountainous south-central France. It is preferred here, but any cheese that melts easily can be substituted. Serve with assorted condiments.



  1. Place a thin slice of Cantal on a large crepe, preferably buckwheat. Create a packet by folding sides around cheese. Cook, starting seam side down, in a saute pan over medium-low heat with just a touch of butter, until both sides are crisp and browned, about 2 minutes per side. Repeat to make more crepes. Serve immediately.

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