My memories of crepes go way back to my childhood. Crepes Suzette was my dad’s special dish at the end of one of my parents’ dinner parties. As kids it was the most exciting thing to watch him at work making that DELICIOUS dessert. The moment that the flame hit the liqueur sauce in the pan was pure excitement. We all stood around and clapped and praised his culinary skills. They gave us a little plate to share and we thought we were so important sitting at the table with the “big people” as we all enjoyed our dessert. Once dessert was finished, my dad would continue the entertainment with his “Glass Harp” sideshow with the musical wine glasses.
This has been such a long week at work and I got home pretty late last night after a very full day, but had set out chicken for dinner to cook since with my work schedule and Drew’s travel schedule we were forced to be a “take-out” family all week. Since it was already nearly past our usual dinner time before I got home, I had to come up with something quickly that was also quick. I made a yummy chicken and parsnips dish that I served over brown rice, but needed a little something more on the side to go with it. I pulled open the veggie crisper and grabbed the sweet yellow and grape tomatoes that NEEDED to be eaten and tossed them with some olive oil, balsamic vinegar, salt & pepper. As we ate dinner, the tomato dish reminded me of this amazing meal we had at Rumours East in East Nashville during tomato fest. The base of the dish was crepes topped with fresh tomatoes, a balsamic reduction and covered with powdered sugar for a super sweet component. With a little bit of balsamic tomatoes left from dinner, I decided to surprise Drew with a similar dish for breakfast. There was one slightly large problem with trying to recreate this dish………I have never made a crepe IN MY LIFE. The recipe for the crepe was easy to find. The finesse required to flip that sucker without tearing it…….not so much. But just as I did many years ago with the cheesecake, I would not let that crepe get the better of me. My first two tries were nearly successful, but after finding that my large cake spatula was more effective than the flat spatula, I was in business.
I absolutely love the memories and emotions that food can bring. That day at Tomato Art Fest was so fun for my family and there is nothing better than sweet childhood memories and I love that crepes can bring me back to such special moments in my life.
- 1 pint yellow cherry tomatoes, sliced in half
- 1 pint grape tomatoes, sliced in half
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Aged Balsamic Vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh black pepper
- 1/2 cup flour
- 2 tablespoons sugar
- 1 egg
- 1 tablespoon butter, melted
- 1/4 teaspoon salt
- Confectioner's sugar
- Local honey
- Slice tomatoes and toss with vinegar, olive oil, salt & pepper. In a saute pan over medium heat, saute tomatoes until tender about 3-5 minutes. Set aside
- In a mixing bowl, lightly beat egg and milk. Add flour and sugar. Whisk until clumps are dissolved. Add butter and salt and lightly whisk until blended.
- In a 10" saute pan over medium heat, lightly spray with cooking spray. Pour just enough batter to cover bottom of pan. Rotate pan to evenly cook and when top is crisp, lightly slide a rubber spatula around edges to loosen from pan. Gently slide spatula under crepe to the middle of the crepe. GENTLY lift crepe from pan. Carefully flip crepe over to other side and cook no more than 30 seconds more. Lift crepe from pan and place on a plate. To prevent sticking, place a damp paper towel between crepe layers.
- Fold crepes into fourths (or desired shape). Top with tomato mixture. Drizzle with local honey and using a fine mesh sifter, sift confectioner's sugar over the top of the dish. Drizzle with a small amount Aged Balsamic Vinegar to finish.