Crespelle with Tomato and Mozzarella

Summary

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

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Instructions

1. Make the dough from the wheat flour, eggs, milk and a pinch of salt and let it rest for 1 hour in the refrigerator!
2. Then bake thin pancakes in a non-stick pan with a little butter. Stand on its side.
3. 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.
4. 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.
5. 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.