Embedded Files
COOK
Rita Scherrer
Country
Switzerland
YIELDS
1 Serving
TOTAL TIME
40 mins
Ingredients
150 g all-purpose flour
4 tomatoes (cubes)
200 g cheese or more (recommended strong cheese like gruyere or old cheddar)
300 ml milk
3 eggs
1/4 tsp salt
cooking oil
200 ml whipping cream
1 tbsp parsley
1 tbsp chives
1/4 tsp salt
1/4 tsp pepper
1 pinch nutmeg (optional)
garlic salt (optional)
paprika (optional)
Prepare batter and sauce
In a large bowl, beat flour and salt together; beat in egg one by one, and stir in milk mixture until smooth. Let it sit for 30 minutes.
Preheat the oven to 220C/430F.
Cut tomatoes into cubes. Chop parsley and chives.
In another bowl, mix whipping cream, 1/4 salt and pepper, parsley and chives. Optional: if you have nutmeg, garlic powder and paprika, add a pinch of each. Put aside.
Cooking crepes
5. Always mix the batter first before you make each crepe. This is to make sure the batter is uniformly mixed.
6. Preheat a non-stick pan around medium heat.
7. Add oil, and pour a big spoon of batter into the hot pan, tilting and swirling the pan to form an even circle.
8. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible. The batter can make around 6-8 pancakes depending on the size of your pan.
9. Cook the crepes until they are just cooked on the surface (about 30 seconds) and browning on the edges. Flip over the crepe gently, and cook for a few seconds on the other side.
10. Spread cheese and tomato slices on half of the crepe. Fold the crepe in half and place in oven dish. Repeat many times until the dish is full or you have made all the crepes.
11. Pour the cream sauce into the oven dish and add grated cheese on the top.
12. Bake for 15 minutes, and enjoy!
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