Savory Filling Crêpes

Ingredients

• 5 eggs
• Salt
• 500 ml milk
• 250 g flour
• butter for frying
• 1 large onion
• 2 Garlic cloves
• 1 tbsp butter
• 300 g Mushrooms
• 3 large tomatoes
• Salt
• Pepper (freshly ground)
• 2 tbsp finely chopped parsley
• 2 balls mozzarella
• 16 bell pepper strips
• 16 parsley sprigs

Instructions

1. 1.

   Whisk all dough ingredients together, let rest for about 30 minutes, then cook 16 small crêpes in hot butter and keep warm in a 70°C oven.

2. 2.

   Peel onion and garlic. Slice onion into thin strips, mince garlic. Clean mushrooms and dice them. Blanch tomatoes briefly, cool, peel, quarter, remove seeds and dice.

3. 3.

   Sauté onions in hot butter until translucent, add garlic, mushrooms, and tomatoes; cook for about 4-5 minutes, season with salt and pepper, then stir in parsley.

4. 4.

   Spread the filling on each crêpe, roll lightly, and secure with a small wooden stick. Slice mozzarella into rounds, place one slice on top of each crêpe, and bake in a hot oven at 200°C until the mozzarella starts to melt.

5. 5.

   Serve hot garnished with bell pepper strips and parsley sprigs.