Today is Good Friday so no meat for me! Lots of people eat fish, but I didn’t for the longest time. However, my bf told me to stop being a picky eater about it and just eat it already. He convinced me and now I have fish and chips on Good Fridays with him. Since I’ve never cooked fish, one of my go to veggie meals is crepes.
Polish people love making crepes and in Polish, their called nalesniki (nah-ehh-sh-nee-key). I love making them as a dessert but there are savoury options, which will show today with my tomato and cheese crepes.
When I make this, I make a whole baking dish full. These are really light and you can easily eat 2-3 of them for a meal. Plus it’s easy to reheat and have them the next day for leftovers.
PS – this is a longer post but it is not a complex or long meal to prepare. I just want to explain it as easily as possible.
Tomato and Cheese Crepes
⅓ cup milk
½ cup flour
3 Tbs sour cream
½ tsp salt
¼ tsp pepper
1 cup (8 oz) fontina cheese
1 package mozzarella cheese (the real kind)
1 diced tomato (or quartered grape/cherry tomatoes)
Marinara sauce or tomato puree (passata)
The amount of cheese will depend upon the number of crepes you make. I like my crepes thin so from 8 eggs, I can make 10-12 crepes. You don’t want them overly stuffed because they can easily tear. The goal is to make nice, plump cigars.
Time for cheese prep. The fontina is usually in a red rind and you’ll want a cup of it, which is about the size of an open hand. I cut it lengthwise to make long, skinny pieces. For the mozzarella, you want the real stuff. If you can’t get a big ball of it, buy the smaller bocconcinis. You don’t want that hockey puck crap you get from Kraft. That is not the “real” kind I’m referring to. Cut it up into small pieces and set aside.
Combine the eggs and milk and blend them together. I use a hand mixer but you can use a blender, whisk, or stand mixer. Add in the milk and sour cream, blend, flour, salt and pepper and blend. You’ll know the mixture is ready when it’s a pale yellow and a bit thicker consistency (not watery and splashy).
Time to get your pan ready. You’ll want to use a medium to large pan and set it to medium/high heat. Pour in your cooking oil of choice. I like using avocado oil. It must be an oil that can take a high heat. Once the pan is nice and hot, pour in about ¼-½ cup of mixture. If you have a smaller pan, use less, larger pan, use more. I use a soup ladle and use half the ladle amount to pour in. You’ll know the pan is hot enough if it starts to fry right away. If not, make the best of it.
After you pour in the batter, put the heat a little bit lower, closer to medium heat, so that you don’t burn the crepes.
Rotate the pan to get equal coverage of the batter. Once it browns on the bottom, time to flip. Take your spatula around the crepe perimeter to unstick the edges. You can either flip in the pan or carefully use your spatula to scoop and flip. If you are constantly ripping them, just do the one side. It won’t be browned but it’s still cooked through and will bake in the oven too.
Make all your crepes and put them onto a plate. Now it’s time to stuff them! Grab your fave marinara sauce or tomato puree and put a line down the middle of the crepe. Put the two cheeses on this strip and add the tomatoes. I hate raw tomatoes so I don’t put them in. Sprinkle with basil and roll these bad boys up and put it in an oiled baking dish.
Once you roll all the crepes up and place them into the baking dish, pour on the rest of the sauce. Clearly I got over excited and forgot to take a pic (sorry – this is the refashion post all over again!!)
Cover with tin foil. Pop this dish into a 375*F/190*C oven for 30-35 minutes. The sauce should be bubbly on top and the cheese on the inside, nice and gooey!
Plate the crepes (which can be as slippery as an eel!) and sprinkle with extra basil. If you want to enhance the experience, open up some red wine and get a buzz.
Your eating partner will be impressed with these sweet crepes – but don’t let it get to your head.