• Materials Crepes:
    • 100 g (almost 1 cup) flour
    • 1 egg, lightly beaten
    • 1 pinch of salt
    • 1 ¼ cups Milk OLYMPOS 3.5% fat
    • ½ spoons melted butter unsalted 200g OLYMPOS
    • Oil pan
  • Stuffing:
    • 500 g anari fresh ALAMBRA
    • 2 tablespoons chopped basil
    • 1 clove garlic
    • 1 tablespoon olive oil
    • 2 tablespoons pine nuts (pine nuts)
    • 2 tablespoons grated Parmesan cheese
    • 2 sundried tomatoes in a jar with oil, chopped and extra for garnish,
    • Salt – pepper
  • Beat all ingredients for pancakes in food processor, pour the mixture into a bowl and hold for ½ hour in the refrigerator.
  • Put a skillet over medium heat and coat with oil just mix the batter and pour into the pan ½ cup of coffee. Immediately, tilt the pan quickly so the butter to cover the bottom of the pan. Leave the pan straight into the fire without being shaken for 1 minute, until golden brown the pancake. Turn it upside down and cook the other side. The slide on a plate and repeat the process (be 6-7 pancakes).
  • Pass on the food processor anari, basil, pine nuts, parmesan, olive oil, salt and pepper, until homogenized. Pour half the mixture into a bowl, and the sun-dried tomatoes in the food processor and beat for a white even the mixture.
  • Make the cake by placing crepes which spread curd mixture alternately white and pink blend (with tomatoes) and garnish the surface with