Summary
| Prep Time | 1 hr 40 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 25 g wholemeal spelled flour
- 120 ml milk
- 1 egg (s)
- 2 tomato (s), dried
- 2 cocktail tomatoes, fresh
- 4 sage leaves
- 2 handfuls rocket
- 0.25 ¼ scoop mozzarella
- 150 g asparaus, reen
- salt and pepper
- Chilli powder
- butter
- 2 tablespoons pitted olives
- 0.25 ¼ onion (s)
Print Recipe
Pin Recipe Instructions
- Mix the flour with milk, egg and a pinch of salt until smooth and let the dough rest for 30 minutes.
- Cut both types of tomatoes, olives, onions and asparagus into pieces and fry them in a little butter for about 8 minutes, season with salt, pepper and chilli.
- Fry the rocket and sage in a second pan in a little butter for 1 minute, then pour the crepe batter over it, reduce the heat a little, turn the crepe after 5 minutes and bake for another 5 minutes.
- Put the crepe on a plate, fill with the vegetables, spread the chopped mozzarella on top, close the crepe and enjoy!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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