Crepes with Tomatoes and Butter Hazelnuts
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.
Servings 3 to 4 servings
Ingredients
- 1 recipe for whole wheat crepes
- 3 cups cherry tomatoes
- 1 tablespoon olive oil
- Pinch of salt
- 2 ounces blue cheese
- 3 tablespoons unsalted butter
- ¼ cup crushed raw hazelnuts
- 1 tablespoon lemon juice
- 2 teaspoons honey
- Pinch of 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.