Neapolitan Crepes

 

Ingredients

 

Serve 4

• 12 crepes

• 1 small onion, thinly sliced

• 2 tbsp extra-virgin olive oil

• 1 large firm-ripe tomato, finely chopped

• 2 eggplants, finely chopped

• 1/2 cup/50g black olives, pitted and chopped

• salt and freshly ground black pepper to taste

• 10 oz/300 g fresh Mozzarella, cut into small cubes

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Method:

1. Prepare the crepe batter and set aside to rest.

2. Sauté the onion in the oil in a large frying pan over medium heat for about 5 minutes or until golden.

3. Add the tomato, eggplants and olives. Season with salt and pepper. Cover for 15-20 minutes or until the tomato has broken down and the eggplant is tender and cooked.

4. Meanwhile, cook the crepes, stacking them up in a warm oven. Spoon the vegetables and Mozzarella onto the crepes, covering a quarter of the surface of each one.

5. Fold each crepe in four and arrange them on a serving dish. Serve warm.