Living in upstate NY, I will thrilled to have the opportunity to work with fresh, field ripened tomatoes. Anyone else that lives in the North East will understand my excitement to have a really good tomato around (not those weird, yellow/ orangey ones we have in stores…).
When I was given the chance to work with the Florida Tomato Committee to work on developing a recipe, I knew exactly what I wanted to make! Lets talk Crepes for a second. Usually they are stuffed with Nutella and fresh strawberries, salted caramel or toasted pecans. But sometimes, they are filled with delicious melty cheese, amazing ripe tomatoes and tender broccoli and sautéed spinach.
Fresh Florida Tomato and Veggie Crepes
Cook Time: 50 Minutes. Yield: 8 Savory Crepes Level: Intermediate
- A head of broccoli
- A bag of spinach
- 4 cloves of garlic
- 1 yellow onion
- 5 strips turkey bacon
- 5 Florida tomatoes
- 1 block sharp cheddar cheese
- 1/2 cup diced scallions
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to do it:
- Blanche the broccoli ahead of time (time saver!)
- Cook turkey bacon strips in a medium size pan, leaving whatever fat is remaining (not much). Remove when cooked from pan and pat down with paper towel. Once cooled, chop into bite size pieces.
- In the same medium size pan, turn heat to medium/ high and add a teaspoon of olive oil.
- After the olive oil has heated a bit, add minced garlic and diced onion. Cook until translucent.
- Add spinach and sauté. When the spinach is almost done, add the already blanched broccoli.
- Put heat to low and add 5 diced Florida tomatoes and the cooked bacon.
- Shred block of cheddar cheese and set aside.
At this point, your filling should look like this-
Once the filling has been made, you can get started on the crepes!
*NOTE* At this point, turn oven to 350 degrees.
I used a very basic crepe recipe (don’t let crepes fool you- if you can flip a pancake, you can make a crepe!)
Basic Crepe Recipe
- 3/4 cup all purpose flour
- 2 eggs
- 2/3 cup water
- 1 table spoon melted butter (slightly cooled- not hot)
- 2/3 cup milk
- 1/8 teaspoon salt
How to do it:
- Mix batter together and let rest (covered) in the refrigerator for up to an hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
When I made these, I filled the crepes as they were coming off of the stove. I added about two heaping tablespoons of filling and a small handful of shredded cheese. I then transferred them into a baking dish where I was placed them either quesadilla style (yours will be much smaller than the one in the video) or rolled (like an enchilada). Your choice.
After the crepes are all finished, cover them in shredded sharp cheddar cheese and bake until the cheese is bubbly and delicious looking.
Top with diced scallions.
These were such a treat. While they may seem a little time consuming, they are a great meal to throw together when you have people over for a meal. You can also get most of the prep work done ahead of time! There were great served with a dash of hot sauce, or even a dab of sour cream.