Caprese crepe pockets

Ingredients for 4 servings:

• 50 g butter
• 150 g flour
• ¼ tsp salt
• 3 eggs
• 300 ml milk
• Oil for frying or clarified butter
• 1 bunch basil, large
• 2 garlic cloves
• 70 ml oil
• 60 g pine nuts
• 50 g Parmesan, freshly grated or another hard cheese
• salt and pepper
• 1 onion(s), red
• 600 g cherry tomatoes, colorful
• 2 tsp honey
• 2 tbsp balsamic vinegar
• 2 balls of mozzarella, 125 g each

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, for a large casserole dish

For 4 servings you need 8 crêpe pockets. For the crêpes, melt the butter. Mix the flour with salt, eggs and milk until smooth. Stir in the melted butter. Heat the fat in a large frying pan (Ø 24 cm) or a crêpe pan. Add a ladle of batter. Swirl the pan briefly, let the batter set, turn it over and finish cooking. Remove the crêpe. From the remaining batter, make more thin crêpes over medium heat. Cover and set aside. For the pesto, pick the basil leaves. Peel the garlic and puree both with olive oil and pine nuts. Stir in the grated cheese and season with salt and pepper. Preheat the oven to 220°C (top/bottom heat), 200°C (fan). Peel the onion, quarter it and cut it into strips. Wash and halve the tomatoes. Sauté the onions in hot oil in a large frying pan. Add the tomatoes and sauté for 1-2 minutes, stirring. Season with honey, vinegar, salt, and pepper. Drain the mozzarella and dice it. Grease a large baking dish. Place 3-4 tablespoons of the tomato mixture and a few mozzarella cubes on a crepe. Drizzle with 1-2 teaspoons of pesto. Loosely fold the crepe into a pocket and place it slightly upright in the dish. Continue to make the remaining crepes in the same manner. Distribute the remaining mozzarella over the crepe pockets. Place the crepes in the oven on the middle rack and gratinate for about 5 minutes. Sprinkle with herbs, if desired, and serve immediately. Approx. 440 kcal per serving.