So, are you hooked on making crepes yet? A while back I posted a basic recipe for crepes, along with some pointers on technique. (It’s really pretty easy. And addictive.) Then I posted one of my favorite crepe fillings: a super simple sauté of shrimp, tomatoes, and chives. Today I’ve got another favorite to share: a combination of peas, pancetta, mint, and chevre.
For those of you not familiar with pancetta, it’s an Italian-style bacon (salt-cured pork belly). The biggest difference between pancetta and American-style bacon is that pancetta isn’t smoked the way American bacon is. You’ll usually find pancetta at the deli or butcher counter of your supermarket, or an Italian specialty store, where it’s sliced to order. If you can’t find it, just substitute regular American-style bacon.
You can usually find pancetta at the deli or butcher counter of your supermarket, or an Italian specialty store, where it’s sliced to order. If you can’t find it, just substitute regular American-style bacon.
- 5 ounces (about 1¼ cups) diced pancetta
- 1 large leek, chopped (the white and light green parts only)
- 1 pound frozen peas
- ½ cup white wine
- 5 ounces chevre, crumbled
- ¼ cup half-and-half
- 3 tablespoons lemon juice (from about one lemon)
- ¼ cup fresh chopped mint, loosely packed
- 8-10 crepes
- Heat a large skillet over medium-high heat. When hot, add pancetta and cook, stirring occasionally, until browned and crispy (5 to 7 minutes). Remove pancetta from the skillet and set aside.
- Add leeks to the hot pancetta fat and cook for 3 to 5 minutes, stirring occasionally, until soft and lightly browned.
- Add peas and wine. Bring wine to a simmer and continue to stir occasionally until peas are tender, 3 to 5 minutes.
- Add chevre and half-and-half and stir until cheese is melted and distributed throughout the peas, 1 to 2 minutes.
- Remove from heat and stir in the cooked pancetta, lemon juice, and mint.
- Place some pea mixture into each crepe, roll up, and serve.