This post is sponsored by Bob’s Red Mill.
About this time of year, my meals revolve around the easiest way to eat as much summer produce. Typically the answers to that are grain bowls, but I like to change it occasionally, like with these oat crepes.
In our produce pick-up and even in our small garden, cherry tomatoes are the summer winner. During peak tomato season, we end up with a large mound each week, and the tomatoes find their way into everything. However, I love a good meal that highlights the flavor and sweetness of the cherry tomatoes.
You could use regular tomatoes in this recipe by cutting the tomato into bite-size pieces. A lightly cooked squash would be another excellent addition as well. If it’s not summer, the harissa/crepe combination would be nice with roasted squash or sweet potato.