Crêpes with tomato salad

Name: Crêpes with tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 7-10 Tbsp Salt; 75 g Flour; 150 ml Milk; 2 Shallots; 1 Garlic clove; 4 Tomatoes; 1 red chilli pepper; 12 ready-to-cook cooked shrimps (à approx. 12 g); 4 TABLESPOONS White wine vinegar; 1 pinch Sugar; 7-10 Tbsp white pepper; 3-4 Tbsp Olive oil; 4 Stem(s) Lemon balm; 3-4 Tbsp Mineral water; 15 g clarified butter; 7-10 Tbsp red chilli pepper and lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
7-10 Tbsp Salt
75 g Flour
150 ml Milk
2 Shallots
1 Garlic clove
4 Tomatoes
1 red chilli pepper
12 ready-to-cook cooked shrimps (à approx. 12 g)
4 TABLESPOONS White wine vinegar
1 pinch Sugar
7-10 Tbsp white pepper
3-4 Tbsp Olive oil
4 Stem(s) Lemon balm
3-4 Tbsp Mineral water
15 g clarified butter
7-10 Tbsp red chilli pepper and lemon balm

Directions

1
For the dough, beat the eggs and salt with the whisk of the hand mixer until foamy. Sift the flour on top and stir in. Stir in the milk. Let the dough swell for about 30 minutes. In the meantime peel and finely dice the shallots.
2
Peel garlic and dice finely. Clean, wash, quarter, seed and finely dice the tomatoes. Clean, wash and finely chop the chilli. Mix tomatoes, shallots, garlic, chilli and shrimps. Mix vinegar, salt, sugar and pepper.
3
Add olive oil and pour over the tomato mixture. Wash lemon balm and dab dry. Stir mineral water into the dough. Heat the clarified butter in portions in a pan (18 cm Ø).
4
Bake 4 crêpes from the dough one after the other. Before turning the crêpes, place a stalk of lemon balm on each dough. Keep the finished crêpes warm. Sprinkle crêpes and salad with pepper and garnish with chilli and lemon balm.