Smoky Roasted Tomato and Feta Crêpes

Steps

1. Make the batter first: whisk the flour and salt in a bowl, then gradually whisk in the milk, water and eggs until smooth. Whisk in half of the melted butter, keeping the other half for the pan. Rest the batter 20 minutes.
2. While the batter rests, make the filling: heat the olive oil in a large nonstick skillet over medium-high heat. Add the tomato and cook 6–8 minutes, stirring, until jammy and most liquid has cooked off.
3. Stir the garlic, smoked paprika, oregano and black pepper into the tomatoes and cook 1 minute. Scrape the filling into a bowl and wipe out the skillet.
4. Heat the skillet (8–9 inch) over medium heat and brush it lightly with some of the remaining melted butter. Pour in about 1/4 cup of batter, swirl to coat thinly, and cook about 1 minute until the edges lift and the underside is golden.
5. Flip the crêpe and cook 30 seconds more, until the egg batter is fully set. Stack on a plate and repeat with the rest of the batter, brushing the pan with the remaining butter as needed, to make 8 crêpes.
6. Return one crêpe at a time to the skillet over medium-low heat. Sprinkle one-eighth of the cheddar over half, top with one-eighth of the tomato filling and one-eighth of the feta, fold into quarters and warm 1 minute until the cheddar melts. Repeat with the remaining crêpes.
7. Sprinkle the crêpes with the parsley and serve 2 per person while warm.