Spicy filled crêpes

Name: Spicy filled crêpes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Eggs; 200 ml Milk; 6 TABLESPOONS Flour; 1 pinch Salt; 200 g Tomatoes; 75 g Spring onions; 75 g medieval Gouda cheese; 40 g Salami in one piece; 5 TSP Sesame; 3 TABLESPOONS Butter or margarine; 50 g clotted cream; 1 Egg Yolk; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Eggs
200 ml Milk
6 TABLESPOONS Flour
1 pinch Salt
200 g Tomatoes
75 g Spring onions
75 g medieval Gouda cheese
40 g Salami in one piece
5 TSP Sesame
3 TABLESPOONS Butter or margarine
50 g clotted cream
1 Egg Yolk
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Mix eggs, milk, flour and salt to a smooth dough and let it swell for about 30 minutes. Wash the tomatoes and, except for one, cut them in half, remove the seeds and dice them. Clean, wash and cut spring onions into rings.
2
Grate 30 g of cheese. Dice remaining cheese and salami. Mix tomato cubes and spring onions, up to 1 tablespoon each, with the cheese and salami cubes. Roast the sesame seeds in a dry pan until golden brown and remove.
3
Heat some fat in a pan (18-20 cm Ø), add 1 teaspoon of sesame seeds and 1/4 of the crépe dough and bake on both sides until golden brown. Bake 4 sesame crépes one after the other and spread the filling on top.
4
Wrap the sides and roll up the crepes. Place in an ovenproof dish with the open side facing down. Mix sour cream, egg yolk, grated cheese and a little pepper. Spread over the crêpes and sprinkle with the remaining diced tomatoes and spring onions.
5
Bake in the preheated oven (electric: 225 ° C / gas: level 4) for 15-20 minutes. Cut the rest of the tomato into slices. Arrange parcels on a plate and garnish with tomato wedges and parsley.
6
Sprinkle with remaining sesame seeds.