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 1x


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.



1 recipe for whole wheat crepes

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.

Use up leftover ingredients: tomatoes, hazelnuts, butter