Crespelle with tomato and mozzarella

Ingredients for 2 servings:

• 100 g wheat flour
• 2 eggs
• ¼ liter of milk
• 1 pinch of salt
• 4 tomatoes, diced
• 1 garlic clove(s), finely chopped
• Mint, finely chopped
• Parsley, finely chopped
• Basil, finely chopped
• Thyme, finely chopped
• 120 g mozzarella, diced
• chives
• 2 tbsp olive oil
• 2 tbsp Parmesan, grated
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

thin savory pancakes

Make the batter from the wheat flour, eggs, milk, and a pinch of salt and let it rest in the fridge for 1 hour. Then fry in a non-stick pan with a little butter until thin pancakes are formed. Set aside. In the meantime, sauté the tomatoes with the herbs in the hot olive oil and let it reduce slightly. Season with pepper and salt. Then stir in the diced mozzarella and remove from the heat. Spoon the tomato mixture onto the cooled pancakes and fold them in on all four sides to form a small parcel (you can also roll them up). Seal with a chive stalk. Transfer everything to a baking dish (lightly butter it first) and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 180°C for 10 minutes.