Crespelle with Tomato and Mozzarella
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g wheat flour
- 2 egg (s)
- 0.25 liter ¼ milk
- 1 pinch (s) salt
- 4 tomato (s), finely diced
- 1 clove (s) garlic, finely chopped
- Mint, finely chopped
- Parsley, finely chopped
- Basil, finely chopped
- Thyme, finely chopped
- 120 g mozzarella, diced into small pieces
- chives
- 2 tablespoon olive oil
- 2 tablespoon parmesan, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Make the dough from the wheat flour, eggs, milk and a pinch of salt and let it rest for 1 hour in the refrigerator!
- Then bake thin pancakes in a non-stick pan with a little butter. Stand on its side.
- In the meantime, sauté the tomatoes with the herbs in the hot olive oil and reduce a little. Season to taste with pepper and salt. Then stir in the diced mozzarella and remove from the heat.
- Put the tomato mixture on the cooled pancakes with a spoon and fold in from all four sides so that a small packet is created (you can also roll it up). Close with a stalk of chives.
- Put everything in a baking dish (butter a little beforehand) and sprinkle with the grated Parmesan. Bake in the preheated oven at 180 degrees for 10 minutes.
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