Stuffed Crêpes with Avocado
Instructions
Mix flour, milk, eggs, salt, and sugar in a medium bowl until smooth. Cut chives into thin pieces and mix with the batter. Cook 3-4 thin crepes in a large nonstick pan (approx. 28cm/11 inch) or lightly-oiled griddle and let them cool on paper towels.
Spread cream cheese over crepes. Drain dried tomatoes, cut into pieces, and sprinkle on top of crepes. Cut avocados into halves, remove pits, peel, and cut into long slices. Place on top of the crepes. Sprinkle with basil leaves and season with salt and pepper.
Firmly roll up the crepes. Cool in fridge for 30 minutes. Slice into 3-4cm thick pieces and serve as a snack.
4 Servings
Total Time
40 Minutes + Cooling Time
Ingredients
100 g (2/3 cup) flour
200 ml (1 cup) milk
3 eggs
½ teaspoon salt
1 pinch sugar
1 bunch chives
300g (1 ½ cups) cream cheese
100g (2/3 cup) dried tomatoes, marinated in oil
2 Peruvian avocados
1 handful basil leaves
Salt
Pepper
