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low calorie cheese for savory crepes?

gd_fluffymon Jan 30, 2013 04:30 PM

making buckwheat crepes with smoked salmon, sautéed spinach, garlic and caramelized onions and want a creamy cheese to keep the fat and calories down...any suggestions? considered laughing cow after reading another post mentioning laughing cow with crab meat as a dip. sounds too nutty? counting calories but taste matters...

  1. C. Hamster Jan 30, 2013 04:50 PM

    Low fat cheeses don't melt well... some are pretty disastrous.

    It's the fat in the cheese that does the melting.

    Maybe consider a blend of full fat and reduced fat cheese.

    1. g
      GH1618 Jan 30, 2013 07:41 PM

      My crépe cookbook calls for a Mornay sauce with grated cheese in it for salmon and some other seafood recipes, but their sauce is not low-calorie.

      Here's some information on Mornay sauce which suggests how to make a lower calorie version:


      but their best advice is just to use less of it.

      1 Reply
      1. re: GH1618
        gd_fluffymon Jan 30, 2013 09:02 PM

        mmm. I've tried variations of a mornay sauce using olive oil for butter and even wheat flour for white... I'll probably make it with gruyere and just use less as you said. salmon and onions preferred anyway :)

      2. Ruth Lafler Jan 31, 2013 12:22 PM

        A fresh cheese, like a chevre. It's already creamy and has a fairly strong flavor, so you don't need a lot. Pairs well with you ingredients, too.

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