Pâte à crêpes aux tomates


For the crepe batter:

  • 2 cups flour
  • 2 cups of milk
  • 2 eggs
  • 30 g ( 0,66 lbs) butter
  • 1 pinch of salt

Filling

  • Half a pack of cream cheese
  • 50 g (0,11 lbs) cream cheese
  • 100 g (0,22 lbs) crumbled feta cheese
  • 3 tomatoes
  • 2 sprigs of parsley


Beat flour, milk, eggs, 1 spoon of butter and 1 pinch of salt with a mixer. Lightly grease a Teflon pan with butter.

Pour 1 ladle of pancake batter and cook until one side is browned. Flip it over with a spatula and cook the other side. Prepare the pancakes in the same way until the ingredients are used up.

Clean and chop the parsley. Mix cream cheese,  parsley and feta cheese in a bowl.

Cut the tomatoes into cubes, put them in a strainer and drain the juice well.

Take one of the crepes on a serving plate. Add half of the cheese mixture on top and sprinkle half of the tomatoes.

Spread the second layer of crepe and add the remaining cheese mixture and tomatoes. Cover with the remaining crepe. Serve by slicing.

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