Wednesday, January 2, 2013

Tomato, Cheese & Egg Crêpe Squares

tomato cheese egg crepe squares. heatheromade recipes.

I love finding inspiration from fellow bloggers, mostly because I like to think they're just like me, a real person who probably lives, eats, dresses & sleeps in an apartment. I've had the pleasure of meeting the creative mind behind Downtown Romantic in the past through my friend Christine. Although I haven't seen Laney in quite some time I enjoy checking in on her blog & chic lifestyle every now & then. Besides her luxe taste in clothes, the girl knows how to eat & everything seems so decadent.  So this past weekend I tried my hand at the crepes recipe on her blog with my own twist with some spicy sriracha salt my sister-in-law gifted me for Christmas.

Click through for my version of Downtown Romantic's crepe squares recipe & photos of how I did it.

Tomato, Cheese & Egg Crêpe Squares

Ingredients:

  • 1/2 cup flour
  • 1/2 tablespoon sugar
  • pinch sea salt
  • 3/4 cup milk
  • 2 large eggs
  • 1 1/2 tablespoons melted butter
  • 1/4 cup thin slices of parmesan cheese
  • 4 eggs
  • 1 tablespoon sriracha sea salt
  • 1 teaspoon black pepper
  • 1 tomato, sliced
  • 4 tablespoons fresh parsley, chopped

Make it!
  1. Combine flour, sugar, salt, milk, 2 eggs & the melted butter in a bowl. Either whisk until smooth or blend in a blender for 30 seconds.
     
  2. Let the crêpe mixture rest for 15 minutes.
     
  3. Preheat oven to 350 degrees.
     
  4. Heat a 12 inch non-stick skillet over medium heat & lightly coat with butter.
     
  5. Add 1/3 cup batter & swirl to completely cover skillet. Batter should be thin enough that it spreads out with ease.
     
  6. Cook until underside of crêpe is very lightly turning brown, about 2 minutes. Then flip. I found using a rubber spatula to loosen the edges was helpful.
     
  7. Layer crêpes on pieces of wax paper so they don't stick to each other.  Store in the fridge for up to a week or use right away.
     
  8. Slice one tomato & sprinkle with sriracha salt & black pepper & set aside.
     
  9. Place crêpes on a baking sheet lined with parchment paper.
     
  10. Place 3-4 thin slices of cheese on top of each crêpe.
     
  11. Crack an egg & drop onto of each cheese covered crêpe, season with sriracha salt & pepper.
     
  12. Then place two pieces of tomato onto of each egg.
     
  13. Fold the edges in to make a square shape. The egg whites act like a glue & will keep them in place.
     
  14. Bake 10-12 minutes.
     
  15. Top chopped parsley. For a complete lunch or dinner serve with a fresh mixed greens salad.
tomato cheese egg crepe squares. heatheromade recipes.

tomato cheese egg crepe squares. heatheromade recipes.

tomato cheese egg crepe squares. heatheromade recipes.

tomato cheese egg crepe squares. heatheromade recipes.

tomato cheese egg crepe squares. heatheromade recipes.

tomato cheese egg crepe squares. heatheromade recipes.

tomato cheese egg crepe squares. heatheromade recipes.

tomato cheese egg crepe squares. heatheromade recipes.

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