John Myers
Contents
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Ingredients
For the caprese filling
- 1 bunch Basil
- 70 ml Olive oil
- 2 Toes Garlic
- 60 g Roasted hazelnuts
- 50 g Grated Pecorino
- 1 Pc. Red Onion
- 600 g Colorful cherry tomatoes
- 2 tbsp Balsamic vinegar
- 2 tbsp Honey
- 2 Bullets Mozzarella
- Salt
- Black pepper from the mill
For the crepe
- 150 g Flour
- 3 Pc. Eggs
- 0,5 tsp Salt
- 300 ml Milk
- 50 g Liquid butter
- Clarified butter
- 2 tbsp Fresh cress
Instructions
- Mix the flour with salt, eggs, milk and melted butter to a smooth dough. Heat clarified butter in a (coated) pan, bake a ladle of dough into a thin crepe (8 pieces) and set aside
- Chop basil (with stalks), olive oil, garlic and hazelnut kernels in a food processor and puree, stir in cheese and season with salt and pepper. Peel and halve the onion and cut into fine strips. Halve the cherry tomatoes
- Heat 1 tablespoons of olive oil in a pan and sauté the onion strips. Add tomatoes and sauté briefly. Add honey and balsamic vinegar and season with salt and pepper. Cut the mozzarella into small cubes. Preheat the oven to 230 degrees
- Shape crepes into pockets and fill each with a tomato and onion mixture, pesto and a few mozzarella cubes. Place vertically in a greased casserole dish (here it is best to work with a second person to hold the crepes), sprinkle the remaining mozzarella over the top. Bake in the oven for about 5-7 minutes and serve hot immediately.
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 20.6gProtein: 4.6gFat: 16.4g
