For the batter
3/4 cup all-purpose flour (90g)
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1 egg
3/4 cup milk (180ml)
2 tablespoons melted butter
For the sauce
1/4 cup finely chopped onion (40g)
3 tablespoons olive oil
1/4 cup tomato puree (65g)
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1/2 cup water (120ml)
1 teaspoon salt
5 drops hot sauce
100g cream, cut into slices
For the batter
3/4 cup all-purpose flour (90g)
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1 egg
3/4 cup milk (180ml)
2 tablespoons melted butter
For the sauce
1/4 cup finely chopped onion (40g)
3 tablespoons olive oil
1/4 cup tomato puree (65g)
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1/2 cup water (120ml)
1 teaspoon salt
5 drops hot sauce
100g cream, cut into slices
Prepare the batter: in a medium bowl, whisk together flour, yeast, and salt. Reserve
In a blender, beat the egg until it becomes fluffy (approximately 2 minutes)
Add milk, mixing with a spatula
Transfer to the bowl with flour and mix
Add butter and mix until batter is smooth
On a non-stick skillet or crepe pan, place 1/3 cup of the batter, without spreading, and cook over high heat until bubbles appear on the surface
Reduce heat to low
Flip crepe to brown the other side (approximately 2 minutes)
Transfer to a plate
Repeat with remaining batter. Reserve
Prepare the sauce: in a medium pan, sauté onion and oil over medium heat, stirring occasionally, until onion is soft (approximately 2 minutes)
Add tomato puree, honey, vinegar, oregano, water, salt, and hot sauce, mix well, increase heat, and simmer for approximately 3 minutes. Reserve
Place crepes on a plate or tray and serve with cream and sweet-sour sauce
412 calories per serving
