4 eggs
1 cup of all-purpose flour
1/2 cup of whole wheat flour
1/2 cup of melted butter
1 teaspoon of active dry yeast
1 pinch of salt
3/4 cup of milk
For the tomato sauce
5 ripe tomatoes, peeled and chopped
1 medium onion, finely chopped
2 tablespoons of olive oil
For the pesto sauce
1/4 cup of fresh basil leaves
1/2 cup of olive oil
1/3 cup of grated cheese
4 eggs
1 cup of all-purpose flour
1/2 cup of whole wheat flour
1/2 cup of melted butter
1 teaspoon of active dry yeast
1 pinch of salt
3/4 cup of milk
For the tomato sauce
5 ripe tomatoes, peeled and chopped
1 medium onion, finely chopped
2 tablespoons of olive oil
For the pesto sauce
1/4 cup of fresh basil leaves
1/2 cup of olive oil
1/3 cup of grated cheese
Prepare the crepes: In a bowl, beat the eggs lightly, then add the remaining ingredients and mix well
Aquatic non-stick skillet and place 1/4 cup of batter, reduce heat and cook until golden, flip and cook on other side
Repeat with all batter
Prepare the tomato sauce: In a medium pan, heat the olive oil, add the onion and sauté until starting to brown
Add the tomatoes, cover the pan, reduce heat and simmer for 15 minutes
Taste and adjust seasoning as needed
Blend lightly with 1/2 cup of water
Serve
Prepare the pesto sauce: In a blender or food processor, combine all ingredients and blend rapidly at medium speed, taste and adjust seasoning as needed
Serving suggestion: Serve each crepe with both sauces
Yields 14 crepes
Calories per serving: 254
