FOR THE 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
1 small onion, finely chopped
1 clove of garlic, minced
6 medium tomatoes, ripe, peeled and seeded, finely chopped
2 tablespoons of fresh parsley
3 tablespoons of grated Parmesan cheese (for dusting)
FOR THE FILLING
1 block of cream cheese (227g)
3 tablespoons of milk
3 tablespoons of fresh parsley, minced
FOR THE 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
1 small onion, finely chopped
1 clove of garlic, minced
6 medium tomatoes, ripe, peeled and seeded, finely chopped
2 tablespoons of fresh parsley
3 tablespoons of grated Parmesan cheese (for dusting)
FOR THE FILLING
1 block of cream cheese (227g)
3 tablespoons of milk
3 tablespoons of fresh parsley, minced
PREPARE THE BATTER: in a blender, beat all the ingredients together until well mixed
Heat a non-stick skillet with a diameter of 21 cm over medium heat and butter it
Pour in 3 tablespoons of the batter and fry until starting to brown
Flip the crepe and cook the other side
Repeat the process until all the batter is used up, reserving
PREPARE THE SAUCE: in a pan with olive oil, sauté the onion, garlic, and tomatoes over high heat
Lower the heat and simmer for 30 minutes
Add the parsley and reserve
PREPARE THE FILLING: in a bowl, mix all the filling ingredients together and divide it among the crepes
Roll them up and arrange them in a refrigerator with a lid
Place the sauce on top, dust with Parmesan cheese, cover, and bake for about 15 minutes or until heated through
Serve immediately
380 calories per serving
Pair with Champagne
Champagne Baron-Fuenté Grande Réserve Brut, France; Champagne Pol Roger Brut, France; $$ Champagne Moët & Chandon Impérial Brut, France; Fleur de Champagne Rosé Brut Duval-Leroy, France; Champagne Mumm Cordon Rouge, France
