Crespelle

Ingredients for 5 servings:

• 30 g butter
• 60 g flour
• Salt
• 4 eggs
• ⅛ ml milk
• 50 g fat
• 30 g butter
• 30 g flour
• ¼ ml milk
• 150 g ham, cooked
• 100g mozzarella
• 150 g quark
• 50 g Parmesan, grated
• 1 bunch of basil
• Salt and pepper, freshly ground
• 500 g tomatoes
• 1 tbsp oil
• Salt and pepper, freshly ground
• 30 g Parmesan, freshly grated or Gouda
• 20 g butter
• nutmeg
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter, beat the flour with salt, eggs, and milk. Stir in the cooled melted butter. In a little melted fat, cook ten wafer-thin pancakes one after the other from the batter. Let them cool, placed side by side. For the filling, melt the butter, add the flour, and cook while stirring. Pour in the milk and cook for 5 minutes, stirring constantly. Let cool. Dice the ham and mozzarella. Stir into the sauce with the quark and Parmesan. Add the finely chopped basil leaves, salt, pepper, and nutmeg. Place a tablespoon of filling on each pancake, roll them up, and place them side by side in a greased ovenproof dish. Finely chop the peeled, seeded tomatoes (from a can). Sauté in oil in a pan. Simmer in an uncovered pan until creamy. Season with salt and pepper. Spread over the pancakes. Sprinkle with cheese and top with pieces of butter. Place in a cold oven, set to 225° and bake until brown.