Crepes with Tomatoes and Butter Hazelnuts
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
3 to 4 servings
Crepes with Tomatoes and Butter Hazelnuts
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These delicious, savory crepes are topped with roasted cherry tomatoes tossed in a hazelnut-butter dressing and served with a soft wedge of blue cheese.
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Ingredients
- 1 recipe for whole wheat crepes
- 3 cups cherry tomato
- 1 tablespoon olive oil
- Pinch salt
- 2 ounces blue cheese
- 3 tablespoons butter unsalted
- ¼ cup hazelnuts crushed, raw
- 1 tablespoon lemon juice
- 2 teaspoons honey
- Pinch salt
Instructions
- Make crepes according to directions.
- Heat your oven to 425˚F. Half cherry tomatoes and place in a roasting pan. Toss with olive oil and a pinch of salt. Roast until charring and most liquid gone, 30 minutes or so.
- To make the dressing, melt the President butter in a small pan. Add the crushed hazelnuts and cook for 2 or so minutes, until the hazelnuts are toasted and fragrant. Remove the pan from the heat and add in the lemon juice, honey, and salt. Swirl to combine and let cool slightly.
- When tomatoes are done, let cool slightly then combine with the dressing. Divide the crepes onto three or four plates and top with the roasted tomato mixture. Top with wedges of the St. Agur blue cheese and a sprinkle of sea salt.
Notes
- Tips and Tricks: Make the crepes ahead of time and freeze to use as needed.
- Use up leftover ingredients: tomatoes, hazelnuts, butter
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