I’ve been on a crepe kick lately. After making these delicious banana crepes twice in a week, I decided to change it up a bit and make savory crepes. I’ve tasted savory crepes only a handful of times. My favorite savory crepe experience was in Asheville NC. I don’t even remember what type of crepe I tried but I thought it was a genius idea.
Annnnddd…. after years of oblivion, I finally tried burrata, the greatest mozzarella ever created. Thank heavens for food blogging buddies AKA my 3×3 bloggers who urged me to try it. The first container I bought, A and I devoured. Plain. By the forkfuls, spoonfuls, handfuls. We didn’t care. I had a bit leftover that I worked into these crepes. The second container was thoroughly enjoyed on its own. No additions. The stuff is addictive. If you’ve never tried it, I’m going to pass the favor forward and urge you to try it.
p.s. Burrata is mozzarella stuffed with cream.
Now you understand…
TOMATO BASIL CREPES WITH MELTED BURRATA
Cook crepes according to recipe, placing sliced burrata on each crepe immediately after it cooks (the heat of the crepe will melt the cheese). Fold in half (twice) and top with chopped tomatoes and chopped basil. Sprinkle with sea salt.