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Select a recipe below to discover tasty ways to enjoy Palmetto Cheese.
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Use your imagination when working with crepes. They can be a light snack, an entree or a dessert, depending on the filling. For our recipe, we used Palmetto Cheese with Jalapenos and tomatoes and basil from the garden.

Basic Crepes - Yields 8
pimento cheese crepes 2 eggs
1/2 cup Milk
1/2 cup Water
1 cup All purpose Flour
2 Tbsp - Melted Butter
1/4 tsp Salt
Directions: Combine eggs, milk, and water and whisk together. Add flour and whisk until lumps are gone. Stir in melted butter and salt.

Time to make some crepes! We used an 8 inch saute pan on medium-high heat. If you don't have a pan that small, a 9 or 10 inch works just as well. Wait until your pan is hot, if it is not teflon, spray it with non-stick cooking spray. Pour 1/4 cup of batter into the pan and tilt the pan around to coat the bottom and spread the batter evenly. Using a small spatula or a butter knife, flip over the crepe after it has browned. (This will take about 30 seconds in a hot pan). Cook on the other side for about 10 seconds. Slide the crepe off of the pan onto a plate and repeat with the rest of the batter. Use your spray for each crepe to prevent sticking. You'll get the hang of it after a few crepes. Just be gentle with them as they tear easily.

Filling
1 tub Palmetto Cheese with Jalapenos
4 medium sized Tomatoes, small diced
2 Tbsp fresh Basil, chopped
Salt to taste

Mix together diced tomatoes, basil and salt. Set aside in a bowl.

Assembly time! Place a crepe on the counter or cutting board. In the center, place a heaping tablespoon of Palmetto Cheese. Top with a tablespoon of the tomato mixture. Fold all sides into the center, starting with the left and right and then the top and bottom. Flip the crepe over onto a plate and top with more tomatoes and basil.