Roquefort and Cherry Tomato Crêpes | culture: the word on cheese
A savory crêpe is such a dreamy thing to treat yourself to, but stateside they are less common than their sweet cousins.
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Cooking tools:
- Nonstick skillet
- Pepper mill
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Refrigerator
- Stove
- Oven
- Baking sheet
- Serving platter
- Kitchen towel
- Spatula
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons buckwheat flour
- ½ teaspoon salt (plus more for seasoning)
- 1 cup plus 2 tablespoons milk
- 2 eggs
- 2 tablespoons melted butter (cooled slightly, plus more for cooking)
- 2 tablespoons olive oil (plus more for serving)
- 12 ounces cherry or grape tomatoes (halved)
- Freshly ground black pepper
- 8 ounces Roquefort crumbled
- A few small handfuls of arugula or chopped herbs
- Flaky salt to garnish
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