Tomato, Cheese & Egg Crêpe Squares

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.