Today we’re making a unique savory dish: Gorgonzola Cheese Bundle Crepes (Panqueca Trouxinha). These crepes are incredibly flavorful, featuring the bold and creamy profile of gorgonzola cheese. Let’s get cooking!
Ingredients for Gorgonzola Bundle Crepes:
Batter:
- 2 tsp salt;
- 2 tbsp margarine (or unsalted butter);
- Oil, for brushing the pan;
- 1 bunch fresh chives, blanched (to tie the bundles);
- 2 cups whole milk;
- 2 cups all-purpose flour;
- 4 large eggs.
Filling:
- 1 cup heavy cream;
- Salt, to taste;
- 1 pinch black pepper;
- 7 oz (approx. 200g) gorgonzola cheese, crumbled;
- 1 tbsp butter;
- 1 tbsp all-purpose flour;
- 1 cup whole milk.
How to make Gorgonzola Bundle Crepes:
- In a saucepan, melt the butter and whisk in the flour over low heat;
- Cook for about 2 minutes to remove the raw flour taste;
- Gradually add the milk and heavy cream while whisking constantly;
- Stir well with a whisk until a smooth cream forms;
- Add salt, pepper, and the gorgonzola cheese;
- Simmer over low heat for 2 minutes, stirring constantly until smooth;
- Remove from heat and set aside.
Batter and Assembly:
- In a blender, combine the milk, flour, eggs, salt, and margarine. Blend until smooth;
- Lightly brush a non-stick skillet with oil and fry the crepes one by one;
- Use about 1/2 ladle of batter for each crepe;
- Lay a cooked crepe flat on a plate;
- Place a generous tablespoon of the gorgonzola filling in the center;
- Gather the edges to form a “bundle” (pouch);
- Secure the top with a blade of chive;
- Serve immediately and enjoy!
Did you know?
Gorgonzola is a blue-veined cheese made from cow’s milk, originating from Gorgonzola, near Milan, Italy. Its texture is creamy, with a distinct, intense flavor. Like other blue cheeses, it undergoes a maturation process where specific molds are introduced, creating the signature blue-green veins and robust taste.
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