Anthonys Tomato Mozzarella Crepes Recipes
ANTHONY'S TOMATO MOZZARELLA CREPES
This recipe comes from my 14 year old son and one of his buddies, who, when feeling hungry one afternoon, found crepe batter and some other stuff in the fridge and got creative! I know if I came up with this, he never would have even tried it :)
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 12 Crepes
Number Of Ingredients 9
Steps:
- Beat eggs, flour, salt and milk until smooth.
- Cover and chill for an hour.
- Stir well before using.
- Lightly grease a crepe pan or 7 inch frying pan with vegetable oil and heat over medium-high.
- Pour a scant 1/4 cup batter in pan and quickly tilt pan so batter evenly covers bottom.
- When lightly browned underneath, carefully turn or flip over.
- Sprinkle with 1/8 cup cheese.
- When cheese has melted and bottom of crepe is lightly browned, slide crepe onto serving plate.
- Sprinkle with tomatoes, oregano and salt and pepper to taste.
- Roll up or fold"burrito" style.
- Repeat until you run out of batter.
FRESH MOZZARELLA & TOMATOES WITH ANCHOVY
My favorite summer salad! If you don't care for anchovy, chopped up some fresh basil. I prefer the salty, flavorful taste of anchovy with the best tomatoes and great quality mozzarella.
Provided by KathyP53
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.
Nutrition Facts : Calories 207, Fat 13.8, SaturatedFat 7.7, Cholesterol 52.8, Sodium 804.3, Carbohydrate 4.9, Fiber 1.2, Sugar 3, Protein 16.1
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