Sunday, November 23, 2008

Tomato, Mozarella, Basil pesto Crepes

Tomato, Mozarella, basil pesto crepes, that's for dinner! They are very satisfying and tasty as hell! :)


1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

2 tomatoes finely chopped
3/4 cup Mozarella cheese coarsely grated
1/2 cup basil pesto (For Recipe, see the "Chutneys and Spreads" link)


In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Now using a spatula, spread the basil pesto carefully, just enough to cover the crepe lightly. Then add the Mozarella cheese and the tomatoes on half the crepe. Cover the crepe, and let it cook for 3 minutes. Flip the crepe and press on it and once the cheese has melted, its ready to eat!:)

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