Summary

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)

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Instructions

1. Mix the flour with milk, egg and a pinch of salt until smooth and let the dough rest for 30 minutes.
2. 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.
3. 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.
4. Put the crepe on a plate, fill with the vegetables, spread the chopped mozzarella on top, close the crepe and enjoy!