Yesterday I saw a contest going on in one of the food groups on facebook and I was excited to participate and present my dish, using the ingredients that were required for the contest. So I prepared this Tomato Cheese Crêpe as my entry dish to the contest. I enjoyed preparing these Tomato cheese crêpes that tasted sumptuous and got over in no time.
Crêpe is originally a French cuisine and is mostly found on the desserts menu in fine dining restaurants that prepare continental cuisines. Though crepe is very popular as a dessert dish, it can be prepared as a lovely savory dish as well. I had always tried these crêpes as a dessert with the caramel filling inside; it tastes absolutely delicious. Yesterday I prepared the crêpe as a savory dish with a mild sweetness brought by some dark chocolate sauce on top. The wafer-thin crêpe thoroughly loaded with cheesy goodness and juicy tomatoes, with a subtle bitterness brought by the dark chocolate and the satisfying crunch of the cheese crackers is an exceptional dish that one must definitely try! This is very easy to prepare and you can go creative while preparing the stuffing for it. I used only Tomato and cheese for this recipe, but I would like to try making different versions of it. This is going to be one of the lunch box dishes for my kids once school starts. Hope you’ll like it!
Click below for the recipes of other lunch box dishes:
Mango-Nutella Pancake Zoodles Penne Pasta Spicy Paneer Burger Veggie Oat Frankie
Tomato Cheese Crêpe Recipe:
I used only tomatoes and cheese for the stuffing. But you can add Broccoli, Mushrooms, Corn, Spinach, bell peppers or any other vegetables of your choice.
Wash the tomatoes and slice them up. You can use any variety of tomatoes you want. I used cherry tomatoes for my recipe, so I just cut them into halves. Mince the garlic; wash and chop a few coriander leaves finely.
Heat some olive oil in a pan, add minced garlic to it. When the garlic turns golden in color add tomatoes. Sauté it for a few minutes and add salt and dry chili flakes. You can also use fresh chilies or red chili sauce instead of chili flakes.
When the tomatoes have cooked enough, add the chopped coriander and turn the heat off.
Crepe recipe:
Procedure to make crêpes is almost the same as for pancakes, except we don’t need to use baking soda for crêpes. You can use eggs or can make an eggless version also if you want. If you’re using eggs, whisk two eggs and add milk to it. For the eggless version, just skip the eggs and directly mix the milk into the flour and continue whisking. Make sure no lumps are formed. For 1 cup flour (maida) we need to add 1 and 1/4 cup of milk. Add some melted butter which is brought down to room temperature and whisk it all together. Add some salt to taste. If you’re using crêpes as a dessert dish, then also add two tablespoons of sugar to the flour mix. And you can also add some vanilla essence for extra flavor. Use a sieve to strain the mixture to get rid of the lumps, if any.
Heat the saucepan, grease it with butter and pour the crêpe mix on it. Lift the pan up and tilt it slightly to help the batter spread on the pan. Cut off the odd edges of the crêpe with the help of a spatula, and make it into a round shape. In about half a minute, flip the crêpe and cook the other side. Once it is done, transfer it onto a plate. Repeat the same procedure with the remaining batter to make more crêpes.
Keep the stuffing in the centre of the crêpe and wrap it from both the sides. I kept some sautéed tomatoes and lot of cream cheese in my crêpe. I garnished with some grated mozzarella on top and wrapped it. As I had to use all the ingredients that were given required for the contest, I used cheese crackers and dark chocolate sauce as a topping on the crêpes. I melted the dark chocolate in the microwave for a few seconds and drizzled the chocolate syrup on top of the crêpe. I then sprinkled some powdered cheese crackers on top and my tomato cheese crepes were ready to be served! If you’re making crêpes for dessert, then you can use caramel sauce, fruits, peanut butter or nutella as a stuffing and top it with any flavored ice-cream of your choice. Enjoy!
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