Crespelle with tomato filling
easy
60 mins
60 mins
Ingredients
- 150 g Flour
- 3/8 l Mineral water
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Oil
- 2 Onions
- 1-2 Garlic cloves
- 3 TABLESPOONS Olive oil
- 1 (100 g) Tube of tomato paste
- 1 1/2 packs (500 g each) tomato pulp in pieces
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 3 Stem(s) Basil
- 1 jar (230 g) paprika-filled olives
- 1 package (200 g) Ricotta cheese
- 30 g grated parmesan cheese
Directions
- 1
Mix flour, mineral water, eggs and salt to a smooth dough. Spread a pan (approx. 20 cm Ø) thinly with oil and bake 6 large pancakes. Let them cool down. Peel onions and garlic, cut into cubes and fry in olive oil. Add tomato paste and 500 g tomato pulp, cook for 5 minutes and season with salt, pepper and paprika. Wash the basil and pluck the leaves from the stems. Cut the olives into slices.
- 2
Cut the ricotta into cubes. Fold both into the tomato mixture and spread on the pancakes. Sprinkle half of the basil leaves on top. Roll up the pancakes, cut them into wide pieces and place them upright in a flat casserole dish. Fill the remaining tomato pulp into the spaces between the pancakes and sprinkle with parmesan. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Garnish with remaining basil leaves
- 3
E 16.67 g/ F 27.82 g/ KH 44.18 g
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