Post sponsored by the French Ministry of Agriculture. See below for more details.
One of my first forays into cooking was for my school’s international dinner night. I was in French class and within the first few weeks of class, I became obsessed with French culture. I thought the language and the art was (and still is) beautiful but the food, oh the food. There’s nothing quite like a meal of French food shared around a table of friends and family (plus any given day I’d gladly take a croissant and coffee for breakfast).
And so, these crepes are a bit of an updated nod to bringing French culture home. We eat savory crepes quite often and the roasted tomatoes tossed with a hazelnut-butter dressing might be my favorite summer treat. When served warm, the St. Agur blue cheese melts a bit into the tomatoes and it’s so rich and delicious. What really brings this meal home is the Trimbach Pinot Blanc.