Crepe Filling with Peas, Pancetta, and Mint

pancetta, peas, mint, and goat cheese crêpes

5 from 2 votes

Crepe Filling with Peas, Pancetta, and Mint

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.

Course Breakfast and Brunch

Cuisine French

Keyword crêpes with peas and mint

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 135kcal

Author Robin Donovan

Ingredients

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]

Instructions

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.

Nutrition