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Goat Cheese Arugula and Sun-Dried Tomato Crepes

Goat Cheese Arugula and Sun-Dried Tomato Crepes
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The following recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Goat Cheese Arugula and Sun-Dried Tomato Crepes

Goat Cheese Arugula and Sun-Dried Tomato Crepes

Ingredients

  • One pack of Melissa’s ready-made crepes
  • 1 bag of baby arugula
  • 8 oz. crumbled soft goat cheese
  • 1 jar of sun-dried tomatoes in Italian seasoning
  • 1 lemon
  • Olive oil to drizzle
  • 1 Tbsp. butter
  • Sea salt

Instructions

  1. Carefully unpack your Melissa’s crepes.
  2. Dress the baby arugula in a bowl with a drizzle of olive oil, a squeeze of fresh lemon and a pinch of sea salt. Set aside.
  3. Chop the sun-dried tomatoes into 1/4 inch strips.
  4. Use a non-stick frying pan on medium heat. Add just enough butter to give the pan a slight glisten. About 1 tsp.
  5. Working with one crepe at a time, place the crepe in the buttered pan. On one side of the crepe cover 1/4th of it with goat cheese crumbles, then a few sun-dried tomatoes, then a handful of the dressed baby arugula.
  6. Gently fold the crepe in half then in half again.
  7. Remove from pan to a plate then repeat the process until all your crepes are made.

Savory Goat Cheese, Tomato and Arugula Crepes on Plate

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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