Tomato soup with Crespelle skewers

Name: Tomato soup with Crespelle skewers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g + Plus one. Tbsp. flour; 1/8 l Milk; 1 Egg (Gr. M); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 medium onion; 1 Garlic clove; 2 TABLESPOONS + 2 tsp oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Vegetable broth; 3 TSP green pesto (glass); 2-3 TABLESPOONS Fresh cream; 7-10 Tbsp a few squirts of Tabasco; 4 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g + Plus one. Tbsp. flour
1/8 l Milk
1 Egg (Gr. M)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 medium onion
1 Garlic clove
2 TABLESPOONS + 2 tsp oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Vegetable broth
3 TSP green pesto (glass)
2-3 TABLESPOONS Fresh cream
7-10 Tbsp a few squirts of Tabasco
4 wooden skewers

Directions

1
Mix 100 g flour, milk and egg. Season with salt and pepper. Let the dough swell for about 10 minutes.
2
Peel and chop the onion and garlic. Sauté in 2 tbsp. hot oil. Briefly sauté 1 tbsp. flour and tomato paste. Stir in tomatoes together with juice and 1/2 l water. Chop the tomatoes coarsely. Bring to the boil and stir in stock.
3
Cover and simmer for about 15 minutes.
4
Heat 2 teaspoons of oil in portions in a large coated frying pan. Bake two thin pancakes from the dough one after the other. Let them cool down.
5
Spread each pancake with 1 teaspoon of pesto and roll up firmly. Cut into slices and put on skewers. Mix crème fraîche and 1 teaspoon pesto. Puree the soup finely. Season to taste with salt, tabasco and sugar and serve.
6
Garnish with pesto sour cream and pepper. Add skewers separately.