This week, our theme at IHCC is breakfast/brunch fare. We're currently cooking with Australian chef Curtis Stone; I chose his recipe for Mediterranean Crêpes Filled with Prosciutto, Feta, Sun-Dried Tomatoes and Olives which can be found here.
I'm a big proponent of doing things in advance if I can so I made the crêpes the night before. This recipe included a fair bit of sugar and whipping cream which resulted in a really tender crêpe, but also one that was very fragile; I poked holes in a few trying to turn them over!
All that was left to do the next day was to fill them and pop them in the oven to heat through. I filled them with feta, olives, and roasted tomatoes and peppers I had frozen last summer. I don't often make savoury crêpes but this is a recipe I'll make again and again. The combination of sweet, salty and briny ingredients wrapped in a delicate package was fabulous.
Visit here to see all the other Curtis Stone dishes worth waking up for!