Tomato and mozzarella stuffed parmesan crepes

I awoke feeling horrendous this morning. A flu virus has well and truly taken hold of me. I was off work and didn't fancy venturing, even to the corner shop to pick anything more for dinner. This was when I started rummaging around in my fridge and found the eggs with a best before 6th February label. Oh dear, I'd have to give these a good whiff, but with my olfactory senses partially not working, who knew what was going to happen. Luckily for me (I think), they are still good. There's something to be said for buying good quality organic eggs. So, with everything else I had at my disposal at home, which wasn't much, these stuffed crepes were born.

What you will need

For the crepes
110g plain flour
2 eggs
200ml milk
75ml water
20g grated parmesan cheese
1/2 tea spoon dried oregano
1/2 tea spoon mustard powder

For the filling
1 ball of mozarella
1 shallot
2 large tomatoes
2 cloves garlic
1/2 tea spoon chilli flakes
1 table spoon toasted pine nuts
Fresh basil
1 table spoon olive oil


Firstly make the batter mix for the crepes. Place the flour, parmesan, mustard and herbs into a bowl. Make a well in the middle for the eggs and start bringing together with the flour mix by slowly adding the combined milk and water. Season with plenty of salt and pepper and leave the batter to stand for at least 20 minutes before cooking.

Meanwhile, make the filling for the crepes by chopping the tomatoes, the shallot, garlic and basil. Combine and add the olive oil, along with the salt and chilli flakes.


Chop up the mozarella, ready for stuffing inside the pancakes with the tomato salad.


When ready to cook, fry the crepe batter in some oil until cooked(about 60-90 seconds each side). The mix should make six good sized crepes.

Take each pancake and add a sixth of the mozzarella and tomato salad to one half and some of the toasted pine nuts. Fold the pancake and then place back in the frying pan to slightly warm through and melt the mozzarella. You can also roll all six up and bake in the oven for 10 minutes if you want to serve all at one.

Serve on a bed of rocket with a balsamic drizzle.

Of course, these pancakes could be filled with anything and the mozzarella and tomatoes can easily be replaced with spinach and feta for example.