Crêpe towers

Ingredients for 2 servings:

• 2 eggs
• 4 tbsp flour
• 150 ml milk and water mixed
• 1 pinch of salt
• 6 basil leaves, finely chopped
• 1 tbsp tomato paste
• 1 small eggplant(s), alternatively zucchini
• 2 tomatoes
• basil
• 50 g feta cheese
• salt and pepper
• olive oil
• Balsamic vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

sophisticated starter

Mix the eggs, milk/water mixture, flour, and salt well, then divide the batter into 3 portions. Add 6 finely chopped basil leaves to one portion, 1 tablespoon of tomato paste to the second portion, and leave the third portion as is. Make 1 crepe from each portion of batter. Fry the eggplant or zucchini slices in a little oil. Thinly slice the tomatoes and finely chop several basil leaves. Cut out 6-8 cm rounds from the crepes. This will make about 4-5 rounds per crepe. That’s about 6-7 layers per tower. Start with the yellow slice and cover it with eggplant slices. Then place a red slice on top, followed by a tomato slice. Then the green slice on top, then cover with more eggplant, and continue in this manner. Decorate the plate with the remaining tomato and vegetable slices, the chopped basil, and crumbled feta. Then sprinkle some sea salt and pepper over it, drizzle with some olive oil and balsamic vinegar, and add some pesto to the tomato slices if desired.