Meatless Monday

whatdyoueatyesterday:

Last night we had something a little different.  We had crepes with sauted cherry tomatoes.  I got the idea from Laura Calder of French Food at Home on the Cooking Channel, but I altered the recipe a little. 

I made the crepes with a cup of regular flour, a cup of whole wheat flour, 1/2 tsp of salt, 3 eggs, 2 cups of milk and tbls of olive oil.  The recipe was supposed to be for buckwheat flour, but I didn’t have any so I just used all purpose flour.  They still turned out very tasty.  Warning though, it makes a TON of crepes.  I made some huge ones too, but we still had lots.

As for the filling.  The recipe was for whole tomatoes with thyme and heavy cream and butter and I just felt like after last week’s meals… I should find another way to do a tomato filling.  And I did!  I got a pint of cherry tomatoes and cut them all in half.  I sauted probably only a tablespoon of chopped yellow onion (I wanted a shallot but they looked pretty bad at the grocery store, so I just used regular onion) and a teaspoon (2 cloves) of chopped garlic.  Ok, I sauted that in some olive oil until the onions were translucent and then added the tomatoes and cooked them for a bit.  I added a little bit of chopped basil (about 2 big leaves, Brad didn’t want a whole lot in there) and drizzled some balsamic vinegar in there as well.  I basically let that all get nice and hot and filled the crepes with it!  Now, one pint of tomatoes is only going to fill 2 large crepes.  So if you are trying to feed more than 2 people or want leftovers, you’ll need to double this tomato recipe. 

All in all, it was very delicious.  I thought about adding parmesan, but decided to skip that.  I was really happy with how it turned out.  It’s a good savory, yet a little sweet meal because of the cherry tomatoes.  Now I just need a crepe spreader tool so we don’t have to have a cross between a crepe and a pancake!

Here’s the link for the original recipe that I altered.  Mine just was a little healthier because I didn’t use the cream or any butter.  But I sure bet her recipe is really good! 

http://www.cookingchanneltv.com/recipes/buckwheat-crepes-with-thyme-cream-tomatoes-recipe/index.html

Oh gosh!  I almost forgot!!  The best part about making these crepes and having so many leftover… you can make cinnamon sugar ones for dessert!!!  All you do is reheat the crepe, spread butter on it and sprinkle with lots of cinnamon and sugar.  Oh man… it’s soooooo good.  In fact, I’m going to make one for breakfast!! 

This would also make a great Meatless Monday meal!