Arugula crêpe with asparagus, tomatoes, olives and mozzarella

Ingredients for 1 servings:

• 25 g wholemeal spelt flour
• 120 ml milk
• 1 egg(s)
• 2 tomatoes, dried
• 2 cocktail tomatoes, fresh
• 4 sage leaves
• 2 handfuls of arugula
• ¼ ball of mozzarella
• 150 g asparagus, green
• salt and pepper
• chili powder
• butter
• 2 tbsp pitted olives
• ¼ onion(s)

Instructions

Working time approx. 1 hour 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 15 minutes

Whisk the flour with milk, egg, and a pinch of salt until smooth, then let the batter rest for 30 minutes. Chop both tomatoes, olives, onion, and asparagus into pieces and fry in a little butter for about 8 minutes. Season with salt, pepper, and chili. In a second pan, fry the arugula and sage in a little butter for 1 minute, then pour the crepe batter over it. Reduce the heat slightly. Flip the crepe after 5 minutes and bake for another 5 minutes. Transfer the crepe to a plate, fill with the vegetables, sprinkle with finely chopped mozzarella, close the crepe, and enjoy!