TOMATO, BASIL, MOZZARELLA CREPES

Ingredients:

• 3-5 Roma Tomatoes, sliced thinly
• Fresh Mozzarella Cheese, sliced thinly
• Fresh Basil Leaves
• Olive Oil
• Freshly ground pepper to taste
• 2 large eggs
• 1 cup milk
• 6 Tbsp water
• 1 cup all-purpose flour
• 1/4 tsp Salt
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter, melted

Directions:

• Make batter by combining eggs, milk, water, flour, salt, sugar, vanilla extract, butter in food processor or blender until smooth, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 1 hour or up to 2 days.


• Heat 7 to 8 inch crepe pan or heavy skillet over medium-high heat. Lightly brush pan with butter.


• Gently stir batter if ingredients have separated. Pour 4 T. (use a 1/4 c. measure a bit over half full) batter into pan. Tilt the buttered and heated crepe pan just slightly and begin pouring in the batter. As you continue to pour batter in a slow, steady stream, twirl the pan slowly until the crepe is formed. Cook until you can loosen crepe enough to flip it.


• To flip the crepe, loosen edge with spatula and, with fingertips on topside, slide it toward you until you can grab edge and flip. Place 3-4 Mozzarella slices, topped by parts of Basil leaves on the cheese, topped with 3-4 Tomato slices along middle third of crepe. Drizzle a little Olive Oil and freshly Ground Pepper across top. Then reverse the layers with Basil leaves, Mozzarella Cheese.


• Do a tri-fold where you flip one side over across about 60%. The flip the other side over 60%. Then flip the whole crepe over. Heat a few more seconds.


• Remove onto plate, place 2-3 more slices of Tomato on top of crepe, followed by small pieces of Mozzarella and Basil leaves (one per tomato). Serve and eat immediately!

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