Garlic Crepe

Name: Garlic Crepe
Yield: 10
Ingredients: 2 cups (scant) of milk; 2 eggs; 2 cups (scant) of all-purpose flour; 1/2 cup (scant) of cornstarch; 1 teaspoon of active dry yeast; 1 pinch of salt; 2 tablespoons of olive oil; 4 cloves of garlic, minced; Stuffing; 6 cherry tomatoes, diced; 6 small balls of mozzarella cheese; To taste: salt, pepper, parsley, olive oil, and balsamic vinegar; Fried garlic leaves

1
2 cups (scant) of milk
2
2 eggs
3
2 cups (scant) of all-purpose flour
4
1/2 cup (scant) of cornstarch
5
1 teaspoon of active dry yeast
6
1 pinch of salt
7
2 tablespoons of olive oil
8
4 cloves of garlic, minced
9
Stuffing
10
6 cherry tomatoes, diced
11
6 small balls of mozzarella cheese
12
To taste: salt, pepper, parsley, olive oil, and balsamic vinegar
13
Fried garlic leaves

Ingredients

1
2 cups (scant) of milk
2
2 eggs
3
2 cups (scant) of all-purpose flour
4
1/2 cup (scant) of cornstarch
5
1 teaspoon of active dry yeast
6
1 pinch of salt
7
2 tablespoons of olive oil
8
4 cloves of garlic, minced
9
Stuffing
10
6 cherry tomatoes, diced
11
6 small balls of mozzarella cheese
12
To taste: salt, pepper, parsley, olive oil, and balsamic vinegar
13
Fried garlic leaves

Directions

1
In a blender, beat the milk, eggs, flour, cornstarch, yeast, salt, olive oil, and garlic
2
Lightly butter a small, non-stick frying pan
3
Make the crepes and cook them on both sides. Reserve
4
Stuffing
5
Mix the diced tomatoes and mozzarella cheese in a bowl
6
Season with salt, pepper, parsley, olive oil, and balsamic vinegar
7
Place a portion of the stuffing and some fried garlic leaves on each crepe