About     FAQ     Contact      Advertise With Us      Press   

Goat Cheese Stuffed Beggar’s Purses Paired with Cakebread Cellars Sauvignon Blanc


Cakebread Cellars in Napa Valley

Appetizers are great for entertaining friends and family at any time but especially for the holidays. Anyone who enjoys spending some time in the kitchen, crepes and goat cheese will want to try this recipe for Goat Cheese Stuffed Beggar’s Purses that follows from Cakebread Cellars in Napa Valley. This may be one of those recipes that is a “keeper” for your recipe box.


Goat Cheese Stuffed Beggar’s Purses

Serves 4-6

Created by Chef Brian Streeter


½ c. + 2 T. all purpose flour
¾ c. milk
2 eggs
2 T. melted butter, plus extra for cooking the crepes
3 T. chives, chopped
pinch salt
6-12 chives
12 oz. goat cheese
1 tsp. tarragon, chopped
½ tsp. flat leaf parsley, chopped
½ tsp. lemon zest
black pepper


  1. To make the crepes, combine the flour, milk, eggs, butter, chives and salt in a blender jar. 
  2. Puree until smooth, scraping down the sides of the container and process until thoroughly blended. 
  3. Pour the batter into a small pitcher. Cover with plastic wrap and let stand for 1 hour. 
  4. Place a small non-stick skillet over medium heat and add ½ teaspoon butter. 
  5. Lift the pan off the heat and ladle about an ounce of the batter into the pan. Quickly tilt and rotate the pan so that batter covers the entire bottom of the pan with a very thin coating. Return to the heat and cook until the crêpe bubbles and the bottom is lightly browned, about 1 minute. 
  6. Flip the crepe or turn the crêpe over with a spatula. Return the pan to heat and cook the second side until lightly browned. Slide the crêpe onto a plate. Repeat with the remaining crêpe batter. Don’t be discouraged if the first couple of crepes don’t turn out right. It usually takes a couple tries to learn the technique.
  7. Preheat oven to 350ºF. 
  8. Blanch the whole chives in a small saucepan of boiling water for 10 seconds. Drain and run under cold water to stop the cooking. Pat dry with a towel and set aside. 
  9. In a bowl, combine the goat cheese, tarragon, parsley, lemon zest and a little cracked black pepper. Stir to combine.
  10. Lay 6 crepes out on a work surface, pale side up. Refrigerate or freeze the remaining crepes for future use.
  11. Spoon about 2 tablespoons of the goat cheese filling in the center of each crêpe. Gather crêpe around the filling and tie 1 or 2 blanched chives in a knot to close purse. 
  12. Place finished purses on a sheet pan rubbed with softened butter.
  13. Place in the oven to warm slightly for 5 minutes. 
  14. Serve accompanied with your favorite salad.
Suggested wine pairing: Cakebread Cellars Sauvignon Blanc
Recipe provided by Cakebread Cellars in Napa Valley

Post a Comment

You must be logged in to post a comment.

info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2013