John Myers
Ingredients for 4 servings:
- 8 tbsp butter
- 6 m.-sized eggs
- 500 ml milk
- 200 g flour
- 1 bunch of basil
- 800 g cocktail tomatoes
- 2 packs of mozzarella
- 100 g Parmesan
- Fat for baking and for the mold
- salt and pepper
Instructions
Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes
Melt the butter. Thoroughly whisk the eggs and milk with the flour and 1 teaspoon of salt. Slowly add the melted butter while stirring. Wash the basil, shake dry, and pluck the leaves from the stems. Add half of the leaves to the batter and puree. Heat a little fat in a non-stick pan, add a little batter, and spread it thinly. Bake the crêpe for about 5-7 minutes until golden brown, turning once. Repeat with the remaining batter. Keep the finished crêpes warm in the oven at 80 degrees Celsius. Wash the cherry tomatoes, halve them, and fry them in the pan, seasoning with salt and pepper. Cut the mozzarella into small cubes. Cut the remaining basil leaves into strips and mix them with the mozzarella. Now place some of the fried tomatoes and mozzarella on a crêpe, roll it up, and place it in a greased baking dish. Repeat with the remaining crêpes. Finally, sprinkle the Parmesan cheese over the crepes. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes.
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