Crespelle with Parma ham and cream cheese filling in tomato sauce

Name: Crespelle with Parma ham and cream cheese filling in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 1/4 l Milk; 250 g Flour; 1 knife tip Baking Powder; 4-5 Tbsp Oil; 1/8 l Mineral water; 1 Onion; 1-2 Garlic cloves; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Tomato paste; 500 g chunky tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/4 collar Parsley; 3 Stem(s) Basil; 1/2 bunch Chives; 300 g Cream cheese (21% fat in dry matter); 10 discs Parma ham (à ca.15 g); 60 g Mozzarella cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs (size M)
7-10 Tbsp Salt
1/4 l Milk
250 g Flour
1 knife tip Baking Powder
4-5 Tbsp Oil
1/8 l Mineral water
1 Onion
1-2 Garlic cloves
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Tomato paste
500 g chunky tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/4 collar Parsley
3 Stem(s) Basil
1/2 bunch Chives
300 g Cream cheese (21% fat in dry matter)
10 discs Parma ham (à ca.15 g)
60 g Mozzarella cheese

Directions

1
Put eggs and salt in a bowl and mix. Mix flour and baking powder well and gradually stir in with the milk. Finally add 2 tablespoons of oil and mineral water and stir in. Cover the pancake batter and let it rise for about 20 minutes. In the meantime peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan and sauté the onion and garlic.
2
Dust with paprika, add tomato paste, sweat briefly and deglaze with tomatoes. Bring to the boil, simmer for about 5 minutes at low heat. Then puree the sauce finely with a hand blender. Season to taste with salt, pepper and sugar. Wash the herbs, dab dry. Pluck leaves from the stems and cut finely. Put 8 chive stalks aside for garnishing, cut the rest into rings. Mix cream cheese with the herbs and season with salt and pepper. Heat 1/2 teaspoon of oil in a frying pan (23-24 cm Ø), add 1/5 of the batter and bake the pancakes until golden brown. Bake 4 more pancakes the same way. Let them cool down.
3
Put 8 chive stalks aside for garnishing, cut the rest into rings. Mix cream cheese with the herbs and season with salt and pepper. Heat 1/2 teaspoon of oil in a frying pan (23-24 cm Ø), add 1/5 of the batter and bake the pancakes until golden brown. Bake 4 more pancakes the same way. Let them cool down. Put 2 slices of Parma ham on each pancake and spread approx. 60 g cream cheese, roll up and cut into approx. 1.5 cm thick slices. Put half of the tomato sauce into 2 smaller, greased casseroles and put the rolls into them. Cut the mozzarella into thin slices and place over the rolls. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove Crespelle from the oven. Garnish with chives
4
Put 2 slices of Parma ham on each pancake and spread approx. 60 g cream cheese, roll up and cut into approx. 1.5 cm thick slices. Put half of the tomato sauce into 2 smaller, greased casseroles and put the rolls into them. Cut the mozzarella into thin slices and place over the rolls. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove Crespelle from the oven. Garnish with chives
5
waiting time 30 minutes