Cheddar Crepe Money Bags
Crushed cheddar cracker crumbs wrapped in lacy crepes with creamy filling. Make this fun appetizer for your next game-day party.
I’m such a sucker for thin and lacy crepes. It came from the Russian culture that I grew up in. Russians love their crepes, and so do French! Not just with sweet fillings, mind you. Delicate thin crepes are basically your clean canvas to show your creativity.
Internet is loaded with sweet crepes, so I want to bring you more savory options to try. They are perfect as an appetizer for cocktail parties, game-day gatherings, or even for brunch!
I made these fun crepe money bags filled with creamy cheesy spread and crushed Cheez-It Grooves crackers for my friends recently. Yep, cheddar cracker crumbs! When you bite into the crepes, the crushed crackers look like gold!!! Gosh, you guys, they’re so much fun! We were so busy eating them that I forgot to snap a photo to show you how it looked inside. Oh well, you have an imagination, right?
So, crepes are not that hard to make, as you might think. Yes, it’s a little more hands on, but they go pretty quickly as long as your pan is hot-hot. You don’t even need the specialty crepe pan. All my life, I fried my crepes in regular non-stick frying pan without even knowing anything about fancy french crepe pans. Anyway, I made the crepes a little smaller than usual, about 6-inch circles. That way the money bags won’t be ginormous.
Note! You want to assemble the crepes right before serving, while crushed crackers are still crunchy. Those crushed crackers not only look like gold inside the money bags, but they also add flavor and, most importantly, awesome crunchy texture. It’s crucial.
And if you don’t want to bother with frying crepes, by all means go ahead and purchase the ready made ones from the store.
Hope you’re inspired by my savory take on crepes. Now, tell me what’s your favorite Cheez-It flavor?
Cheddar Crepe Money Bags
Yield: 25 crepe money bags
- 2 large eggs, at room temperature
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 cups (480gr) milk, at room temperature
- 1 ½ cup (190gr) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoon vegetable oil
- 4oz (115gr) cream cheese, softened
- ¼ cup (65gr) sour cream
- 2oz (65gr) freshly grated sharp cheddar
- Salt and pepper to taste
- 3oz (80gr) Cheez-It Grooves Original Cheddar crackers
- In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt on medium speed, about 2 minutes. Stir in milk. Then add flour and baking powder and mix well until smooth, about a minute. A few lumps are ok. Stir in vegetable oil. Cover the batter with plastic wrap and let it rest for 10-15 minutes.
- Heat 9-inch non-stick skillet over medium high heat. (The bottom of my 9-inch pan measures 6 inches, which means the crepes will be 6-inch round.) Place about 3 tablespoons of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You'll get about 25 crepes. Cool the crepes completely. At this point you can wrap the crepes with a plastic wrap and refrigerate for up to a day*.
- To make the filling, beat cream cheese and sour cream until smooth. Stir in sharp cheddar cheese. Season with ground black pepper to taste.
- Using a rolling pin, crush the Cheez-It crackers until semi-fine crumbs.
- To assemble, place the crepe on a clean surface and spread evenly about ½ tablespoon of filling. Put a little bit of crushed cracker crumbs in the middle. Gather the edges of the crepe into small moneybag, as pictured above. The cream cheese filling acts as glue, if the edges are not sticking, smear a bit of filling. Continue with remaining crepes. Serve immediately.
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