- 6 eggs
- 375 g Küchenmeister Wheat Flour T405
- 750 ml sparkling mineral water
- 1 cup fresh basil
- 1-2 tbsp. garlic powder
- Salt and Pepper
- 1 jar tomato sauce
- 250 g parmesan cheese
- 600 g tomatoes
- 1-2 tbsp. olive oil
- Basil to decorate
Preheat the oven (conventional 200°C / fan 180°C). Place the tomatoes on a baking sheet that has been lined with paper. Drizzle the tomatoes with olive oil and season with salt and pepper. Roast the tomatoes for 30 minutes, until they are cooked and the skins have blistered. Remove from the oven and place to the side.
For the crêpes:
Wash, dry and chop the basil. Place the eggs, oil and salt in a bowl and whisk well. Gradually in three portions add the flour and the water, mixing well with each addition. Stir in the chopped basil, garlic powder, and season with salt and pepper. Leave the crêpe batter to sit for 30 minutes.
Brush a frying pan with oil and heat it. Spread a thin layer of the batter into the pan, and fry both sides until they are golden brown. Continue baking the batter in this way.
Preheat the oven (conventional 180°C / fan 160°C). Lightly grease a springform pan. Now layer the crêpes with tomato sauce and cheese. Bake in the oven for 30 minutes. Remove from the oven; decorate with the fresh basil and the roasted tomatoes. Remove the edge from the pan, transfer to a serving plate and serve immediately.