For the batter
2 eggs
1/2 cup unsalted butter, melted (100g)
1 1/2 cups all-purpose flour (180g)
2 cups whole milk (480ml)
1/2 teaspoon active dry yeast
Salt to taste
For the filling
450g camembert cheese, cut into 0.5cm thick slices
For the sauce
1 medium onion, finely chopped
1/4 cup olive oil (60ml)
2 cans of peeled tomatoes (400g each) or 400g fresh tomatoes, seeded and chopped
1/4 cup parsley leaves
Salt to taste
For the batter
2 eggs
1/2 cup unsalted butter, melted (100g)
1 1/2 cups all-purpose flour (180g)
2 cups whole milk (480ml)
1/2 teaspoon active dry yeast
Salt to taste
For the filling
450g camembert cheese, cut into 0.5cm thick slices
For the sauce
1 medium onion, finely chopped
1/4 cup olive oil (60ml)
2 cans of peeled tomatoes (400g each) or 400g fresh tomatoes, seeded and chopped
1/4 cup parsley leaves
Salt to taste
Make the batter: the night before, combine all ingredients in a blender and refrigerate for at least 1 hour
Heat a 22cm non-stick skillet over medium heat
Butter the pan
Remove from heat and pour 3 tablespoons of the batter into the pan
Place the pan back over medium heat, tilting to spread the batter evenly
Lower the heat and cook until the edges start to set and small bubbles appear
Flip and cook for a minute on the other side
Repeat with the remaining batter
Make the filling: place a slice of cheese on each crepe and roll up
Arrange in a large refrigerator-proof container, cover, and refrigerate for at least 24 hours
Remove from the refrigerator and serve
Make the sauce: cook the onion in olive oil over medium heat for 5 minutes or until golden
Add tomatoes, parsley, and salt
Simmer for 10 minutes, covered, then remove from heat and blend in a blender
Pour the sauce over the crepes, cover with aluminum foil, and bake at 200°C for 15 minutes or until the cheese is melted
Serve immediately.
