These Tomato and Herb Cheese Crêpes use delicate French Crêpes filled with freshly sliced tomatoes, shredded cheese, and fresh garden herbs.
I’m not sure if you noticed, but here at Champagne Tastes, we’ve embarked on a Crêpe Journey. The poor husband has been stuffed full of breakfast, lunch, dinner, and dessert crêpes, and has started to mumble in French while he sleeps. If you too want to be crêpe-crazed, and join us on our expedition into all things crêpe, the easiest thing to do is start by learning how to make French Crêpes. Practice your crêpe technique, and keep a stack of these über thin French pancakes on hand. Once you’ve got crêpes in your fridge or freezer– everything else will be très simple.
It’s raining again– and that’s fantastic news for my tomato plants. I spent the morning tying down plant stakes, trying to keep them from toppling over under the ever-growing weight of plant limbs. If your tomato plants are also growing wild with fresh, juicy vegetables (or fruit– is tomato a fruit?!), or if you’ve been trotting out of the farmer’s market with bags and bags of big, juicy tomatoes– listen up! Today’s recipe– Tomato and Herb Cheese Crêpes is a perfect way to use fresh from the garden tomatoes and herbs. These savory crêpes are perfect for lunch or a light dinner– think of them as a French alternative to a grilled cheese sandwich.
Making Tomato and Herb Cheese Crêpes
To assemble these savory lunch crêpes, start with a crêpe, then slice tomatoes, shred some cheese, and trim some herbs from your herb garden. Use whatever herbs you like– just be aware that some herbs, like dill and rosemary, have a much stronger flavor than other herbs, like basil. Use them accordingly. As for the cheese, you can use any soft cheese that will melt quickly– such as mozzarella, queso fresco, or even goat cheese. You could also use boursin, a spreadable, creamy, herb-infused cheese, for even more herb-liciousness. What I would try NOT to do is use pre-shredded cheese, because it takes longer to melt, and we want a fast melt-time.*
Assemble the crêpe by spreading your cheese, herbs and tomatoes over just the top left 1/4 of the crêpe. Fold the crêpe over now, in half like a book, enclosing the filling and the empty 1/4 below. Then fold the bottom 1/4 up one more time until you have a little 1/4-sized crêpe package. Put your crêpe on a pre-heated nonstick pan, and heat on medium-low until the cheese melts. Then eat up!
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*Note: If you absolutely hate hand-grating cheese, I’d take a good look at your cheese grater. It shouldn’t be a hard, exhausting process to use it or clean it. I use this grater from Joseph Joseph, and adore it, even if it does have a big head from all it’s fancy extra features.
If you’ve missed out on any of our crêpe-tacular journey, check out these recipes:
Tomato and Herb Cheese Crêpes
Yield: 1 Stuffed Crêpe
- 1 French Crêpe (see recipe notes)
- 2-3 thin slices of tomato
- ~1/4 cup mozzarella, shredded (or other soft, white cheese) OR boursin (a spreadable, herb-infused cheese)
- small handful fresh herbs, cut into small pieces
Heat a nonstick pan over medium-low heat.
To prepare crêpe- lay crêpe on flat surface. Cover 1/4 crêpe with cheese, herbs, and then tomatoes. Fold crêpe in half, folding the empty part of the crêpe over the half with toppings. Fold in half again.
Set crêpe in pre-heated pan, and cook until the cheese melts.
Follow link for basic French Crêpes recipe