Our stewed okra and tomatoes recipe in cornmeal crepes will make you beg for more!
At first sight it might be an unusual filling for a crepe, but wait until you taste it!
Now that summer's here, it's time to try new okra recipes! If you have never used this veggie in your cooking, now is the perfect time to start.
Depart from tradition by serving this savory stew in cornmeal crepes.
When you wrap them around your okra and tomatoes, it's like getting a taste of buttery cornbread in every bite! One bite and you're back in your childhood memories with corn fields, playing, running and seek and hide.
The sweet tomatoes and the savory okra add to that pleasant experience. Wonderful! Just wonderful!
Instructions for this Crepe Recipe
Sauté bacon in a medium skillet until crispy. Add onion and cook until softened and slightly caramelized.
Add okra, tomatoes, juice, salt and pepper and reduce heat to low. Cover pan and simmer for 15 minutes or until okra is tender.
Assemble crepes: Lay first crepe flat. Spread ½ cup of okra-tomato mixture across the center of the crepe. Roll up. Repeat with remaining crepes.
Yield: 4 servings (1 crepe each)
Tidbits of Information:
Did you know, that Okra is one of the oldest vegetables in the world? They have been cultivated for almost 4000 years. First mentions of this plant have been found from the Egyptians, where it was cultivated alongside the shores of the Nile river.
The ripe seeds of the fruits can be dried and used as a coffee substitute. Wow! Who would have thought that this unimpressive green hull is that versatile?
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