Cream Cheese Crepe

Name: Cream Cheese Crepe
Yield: 6
Ingredients: FOR THE CREPE BATTER; 3 eggs; 1 pinch of salt; 1 tablespoon of water; 2 tablespoons of all-purpose flour; Butter (for frying); FOR THE SAUCE; 3 tablespoons of olive oil; Small onion, finely chopped; Garlic clove, finely chopped; Mature tomatoes, peeled and seeded, finely chopped; 2 tablespoons of fresh parsley; 3 tablespoons of grated Parmesan cheese (for sprinkling); FOR THE FILLING; 1 package of cream cheese - American soft cheese (227g); 3 tablespoons of milk; 3 tablespoons of finely chopped parsley

1
FOR THE CREPE BATTER
2
3 eggs
3
1 pinch of salt
4
1 tablespoon of water
5
2 tablespoons of all-purpose flour
6
Butter (for frying)
7
FOR THE SAUCE
8
3 tablespoons of olive oil
9
Small onion, finely chopped
10
Garlic clove, finely chopped
11
Mature tomatoes, peeled and seeded, finely chopped
12
2 tablespoons of fresh parsley
13
3 tablespoons of grated Parmesan cheese (for sprinkling)
14
FOR THE FILLING
15
1 package of cream cheese - American soft cheese (227g)
16
3 tablespoons of milk
17
3 tablespoons of finely chopped parsley

Ingredients

1
FOR THE CREPE BATTER
2
3 eggs
3
1 pinch of salt
4
1 tablespoon of water
5
2 tablespoons of all-purpose flour
6
Butter (for frying)
7
FOR THE SAUCE
8
3 tablespoons of olive oil
9
Small onion, finely chopped
10
Garlic clove, finely chopped
11
Mature tomatoes, peeled and seeded, finely chopped
12
2 tablespoons of fresh parsley
13
3 tablespoons of grated Parmesan cheese (for sprinkling)
14
FOR THE FILLING
15
1 package of cream cheese - American soft cheese (227g)
16
3 tablespoons of milk
17
3 tablespoons of finely chopped parsley

Directions

1
PREPARE THE CREPE BATTER: In a blender, mix all the crepe batter ingredients until well combined
2
Heat a non-stick skillet with a 21 cm diameter over medium heat
3
Butter it lightly
4
Pour 3 tablespoons of the crepe batter and cook until the edges start to curl
5
Flip the crepe and cook the other side
6
Repeat this process until all the batter is used up. Reserve
7
PREPARE THE SAUCE: In a pan with olive oil, sauté the onion, garlic, and tomatoes over high heat
8
Lower the heat and simmer for 30 minutes
9
Add the parsley and reserve
10
PREPARE THE FILLING: In a bowl, mix all the filling ingredients together
11
Divide it among the crepes
12
Roll them up and arrange them in an airtight container
13
Place the sauce on top, sprinkle with Parmesan cheese, cover, and bake for about 15 minutes or until warm
14
Serve immediately
15
Calories per serving: 380
16
Recommended wine pairings:
17
$$ Champagne Baron-Fuenté Grande Réserve Brut, France; Champagne Pol Roger Brut, France
18
$$$ Champagne Moët & Chandon Imperial Brut, France; Fleur de Champagne Rosé Brut Duval-Leroy, France; Champagne Mumm Cordon Rouge, France