Pesto, sundried tomato & mozzarella crêpe

Ingredients

• 25g plain flour
• Pinch of salt
• 1 egg
• 300ml milk
• Oil, for frying

For the filling: 

• Basil pesto
• Peppers
• Sundried tomato
• Spinach
• Mozzarella 

Directions

1. Sieve flour and salt into a bowl.
2. Make a well in the centre of flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in remaining milk and drawing in the flour to make a smooth batter.
3. Pour batter into a jug and allow to stand for about 30 minutes.
4. Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
5. Fry until golden brown, flip to fry both sides. 
6. Repeat to use up all batter and stack pancakes on a large plate, covered with foil to keep warm.
7. To serve, return pancake to pan over a reduced heat. Spread Pesto, Peppers, Sundried Tomato, Spinach and Mozzarella

Recipe courtesy of Odlums

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