Serves 6 - Preparation: 30 min - Cooking: 30 min
Ingredients
Crepes:
2 cups (250 g) of flour
4 eggs
2 cups (50 cl) Milk
1 pinch
Salt
Pesto:
2 bags of arugula
1/3 cup (10 cl) olive oil
1 clove of garlic
1 oz (30 g) pine nuts
Salt and pepper
6 colorful tomatoes
3 mozzarella balls
Instructions
Slice the tomatoes and Mozzarella into rounds.
Prepare a pesto with arugula:
- In the blender bowl, mix the arugula leaves (keep some for plating), pine nuts, olive oil, and garlic clove, add a pinch of salt, then blend until you get a smooth paste.
- In a bowl, mix the flour, salt, and eggs.
- Gradually add the milk until the mixture is smooth and lump-free.
- Heat your crepe maker. Pour the batter with a ladle and spread it with a spreader.
- Make small crepes. Let them cook until the batter slightly detaches from the edges and flip the crepe to finish cooking.
- Place the small crepes on a baking sheet lined with parchment paper and bake at 230°F (110°C) for 30 minutes to obtain crispy discs.
Assembling the millefeuille:
- Place a crepe on the plate, add tomato slices in a rosette pattern and a few slices of mozzarella, add some arugula leaves.
- Season with the pesto and repeat the process twice.
Enjoy your meal!