Ingredient: Pinch of black pepper

Ratatouille Crepe-adillas

Quesadillas but with crepes instead of tortillas. A quesadilla (kay-suh-dee-yuh) is a popular savory Mexican turnover that consists of a heated, filled, and folded tortilla. Quesadillas originated in central and southern Mexico, where they were first made with corn tortillas and filled with Oaxaca cheese. (The name quesadilla is a combination of tortilla and queso, which means cheese in Spanish). Over the years, other fillings, such as cooked meats and vegetables, found their way into quesadilla.

Quesadillas have gone through various transformations over time, especially as they became more popular. What started as a simple combination of tortillas and fillings evolved with new ingredients and techniques. Regional differences also influenced how the dish is prepared.

Corn tortillas are the traditional option for quesadillas, though nowadays, you’re just as likely to find them made with whatever you wish. Try subbing your tortilla for something else entirely, like thin crepes. Crepe style pancakes are one of those simple culinary treasures, just some eggs, milk, butter, flour and you’ve got it.

The tortilla vs crepe debate ultimately comes down to personal preference. Both flatbreads offer unique culinary experiences and can be enjoyed in countless ways. Whether you prefer the earthy flavor and versatility of a tortilla or the delicate charm and versatility of a crepe, there’s no denying the allure of these culinary masterpieces.

If you’re accustomed to enjoying crepes when they’re soft, you’ll also love them when they’re hot and crispy! While you can make these crispy crepe-adillas with just cheese, if you’re going to get creative with the ingredients, stay away from anything that’s too chunky or watery that the crepe won’t be able to hold up.  Roasting the vegetables is such a nice option.

Print Recipe
 Ratatouille Crepe-adillas
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine Mexican
Keyword crepe-adillas
Servings
Ingredients
Crepe Batter
Roasted Veggies
Other Ingredients
Course Lunch
Cuisine Mexican
Keyword crepe-adillas
Servings
Ingredients
Crepe Batter
Roasted Veggies
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crepe Batter
  1. Place all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand. Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Roasted Veggies/Cheese
  1. Preheat oven to 450 F.
  2. Combine all vegetables in a large bowl, toss with olive oil, salt & pepper.
  3. Line 2 cookie sheets with foil, spray foil with non-stick cooking spray. Spread vegetables in a single layer over prepared cookie sheets.
  4. Place in the oven & roast for 15-20 min, or until veggies are tender & have a bit of char on them.
  5. Grate cheddar cheese.
Cooking the Crepes
  1. Whisk the crepe batter before using.
  2. Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook for 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
Assemble/Grilling
  1. Spoon 2 Tablespoons of cottage cheese over one half of each crepe; top with 2-3 tablespoons of roasted vegetables & sprinkle with some grated cheddar cheese. Fold the crepe in half then again in half creating a triangle.
  2. Heat a small amount of butter on the griddle, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
Recipe Notes

• For a heartier crepe-adilla, add some cooked, shredded chicken or pulled pork.
• Serve with a zesty tomato sauce if you wish.

Savory Heirloom Tomato Tart

There’s something real special about using heirloom tomatoes as opposed to hybrid varieties. Heirloom tomatoes are ‘breed true’, meaning that the seeds can be saved to grow more of the same tomatoes year after year.  Generally, they are more expensive because they are not as prolific as hybrids, and they do not ship or store well.

The seeds from heirloom tomatoes (also called heritage tomatoes) have been selected over many years for desirable traits, such as size, color, and taste.  They are open-pollinated, meaning that bees, moths, birds, bats, wind, or rain pollinate the tomato flowers.

These days, many hybrid tomatoes are bred for traits such as high yield, disease resistance, and the ability to ship and store well.  This decreases costs for farmers and consumers and minimizes waste due to spoiled produce.

However, this cost savings and efficiency comes at the expense of flavor.  When you cross two tomato plants to make the offspring disease resistant or highly productive, you may also lose other traits, such as rich flavor.

This is exactly what has happened to many hybrid tomato varieties: they have lost some of the sugar and nutrient content that makes heirloom tomatoes taste sweeter and juicier. These little gems add such a special touch to this savory summer tart.

Print Recipe
 Savory Heirloom Tomato Tart
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Keyword savory heirloom tomato tart
Servings
Ingredients
Filling
Parmesan Buttermilk Pastry
Course Main Dish
Keyword savory heirloom tomato tart
Servings
Ingredients
Filling
Parmesan Buttermilk Pastry
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.
  2. Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with ½ teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.
  3. Make Parmesan-Buttermilk Pie Crust. Instructions below.
  4. While pie crust cools, cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
  5. Stir together cheese, ranch dressing, basil paste, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt & spices. Fold in bacon mixture.
  6. Gently spread a third of cheese mixture onto cooled Parmesan-Buttermilk Crust; layer with half of the roasted tomato slices in slightly overlapping pattern. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.
  7. Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Garnish with chopped green onion or chives.
Pastry
  1. Pulse flour, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk processing until dough begins to just come together. Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days.
  2. Preheat oven to 400°F. Roll dough on a floured surface into a 15- to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate. Trim edges leaving a 1-inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes.
  3. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake at 400°F 20 minutes. Remove parchment and weights and bake until edges are golden and bottom of crust is set, about 8 more minutes. Cool completely, about 30 minutes.
Recipe Notes
  • Whether using store-bought or homemade dough, don't forget to blind-bake the crust (bake it a bit on its own) before adding the filling. This extra step will keep the crust from turning soggy as the pie bakes.
  • Another good pastry alternative would be one with cornmeal in it.