• dessert or afternoon snack.
  • 15 min.
  • easy
  • 8
  • Crêpe
  • 150 g pastry flour.
  • 250 ml milk.
  • 15 ml 'virgen extra' olive oil.
  • 5 g sugar.
  • 3 large eggs.
  • A pinch of salt.
  • The filling
  • 8 slices of your favourite cheese.
  • 8 slices Valliser quince cut thinly.

First, sieve the flour into the mixer. Put a pinch of salt, the sugar, eggs and milk in a bowl and whisk them together manually or using a blender.

Once all the ingredients have been blended, add the flour and whisk again. The mixture should turn out creamy and free of lumps. Place it in the fridge for about an hour so the batter thickens.

After this period of time, ready a frying pan (preferably non-stick so the crêpes cook well and do not stick) by greasing with a little salt-free butter (so as not to change the flavour of our batter).

Remove the batter from the fridge and start heating the pan (use a medium-sized one otherwise the crêpes will be too big). Add a spoonful of butter and, once it has melted, pour batter in to fully cover the base of the pan. Do not pour in too much batter or the resulting crêpe will be too thick. One tip is to use a soup spoonful of batter and use the spoon to spread the batter around the pan.

It is important not to overcook the crêpe otherwise it will lose its texture. When it is ready, place it on a large plate. Repeat until all the batter is gone.

Once they are all ready, start to fill them. Spread the crêpe well and add a slice of cheese to one side and a slice of quince to the other. Fold the crêpe into a 'half-moon' shape and cut in half.


This is a very tasty way to eat crêpes given the contrasting flavours on offer. They can also be made into other shapes. They may also be served with your favourite sweet or savoury sauce.


For more information about our products or if you would like to consult us about a specific issue, you may contact us by:


(+34) 938 994 821
Where are we?
C/ Pujada de Bellver, 20 bis ,
08735 - Vilobí del Penedès
Thank you for contacting Valliser .

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