Crepes with Tomatoes and Butter Hazelnuts27-08-2018
One of her first forays into cooking was for her school’s international dinner night. Erin Alderson was in French class and within the first few weeks of class, she became obsessed with French culture. She thought the language and the art was (and still is) beautiful but the food, oh the food. There’s nothing quite like a meal of French food shared around a table of friends and family (plus any given day she’d gladly take a croissant and coffee for breakfast).
And so, these crepes are a bit of an updated nod to bringing French culture home. Americans eat savory crepes quite often and the roasted tomatoes tossed with a hazelnut-butter dressing might be her favorite summer treat. When served warm, the St. Agur blue cheese melts a bit into the tomatoes and it’s so rich and delicious. What really brings this meal home is the Trimbach Pinot Blanc. The wine helps balance the richness of all that wonderful President butter and St. Agur blue cheese.
Best of all, you can make an extra large batch of the crepes to use throughout the month (they freeze amazingly well). Have these beautiful savory crepes for dinner then have a breakfast crepe or dessert crepe the following week. Or, if you’re like Erin and have a child- a bit of nut butter and honey spread instead a crepe makes for the perfect snack!
Crepes with Tomatoes and Butter Hazelnuts
Author : Erin Alderson
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Yield : 3 to 4 servings
3 cups cherry tomatoes
1 tablespoon olive oil
Pinch of salt
2 ounces Saint Agur Blue Cheese
3 tablespoons President Unsalted Butter
¼ cup crushed raw hazelnuts
1 tablespoon lemon juice
2 teaspoons honey
Pinch of salt
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.
Tips and Tricks : Make the crepes ahead of time and freeze to use as needed.