For the batter
2 eggs
1/2 cup melted butter (100 g)
1 1/2 cups all-purpose flour (180 g)
2 cups milk (480 ml)
1/2 teaspoon active dry yeast
Salt to taste
For the filling
450g camembert cheese cut into 0.5 cm thick slices
For the sauce
1 medium onion, chopped
1/4 cup olive oil (60 ml)
2 cans of crushed tomatoes (400 g each) or 400g fresh tomato, peeled and seeded
1/4 cup parsley leaves
Salt to taste
For the batter
2 eggs
1/2 cup melted butter (100 g)
1 1/2 cups all-purpose flour (180 g)
2 cups milk (480 ml)
1/2 teaspoon active dry yeast
Salt to taste
For the filling
450g camembert cheese cut into 0.5 cm thick slices
For the sauce
1 medium onion, chopped
1/4 cup olive oil (60 ml)
2 cans of crushed tomatoes (400 g each) or 400g fresh tomato, peeled and seeded
1/4 cup parsley leaves
Salt to taste
Make the batter: the night before, beat all the ingredients in a blender and refrigerate for at least 1 hour
Purpose a non-stick skillet of 22 cm diameter greased with butter
Remove from heat quickly and place 3 tablespoons of the batter
Put it back on medium heat, swirling the pan to spread the batter evenly
Lower the heat and cook until golden brown and small holes appear in the batter
Flip and let cook on the other side until lightly browned
Remove and reserve
Repeat the process until all the batter is used up
Make the filling: place a slice of cheese on each crepe and roll it up
Arrange them in a large refrigerator, cover and refrigerate for at least 24 hours
The night before serving, remove the crepes from the refrigerator
Make the sauce: fry the onion in olive oil for 5 minutes or until golden brown
Add the tomato, parsley, and salt
Cook for 10 minutes on low heat with the lid closed
Remove from heat and blend in a blender
Pour the sauce over the crepes, cover with aluminum foil and bake in a preheated oven at 200°C for 15 minutes or until the cheese melts
Serve immediately
552 calories per serving
