Crêpes with Philadelphia Tomato Filling

For the crêpes with Philadelphia tomato filling, first prepare the filling. For this, mix well Philadelphia, mozzarella, tomato cubes, arugula, white bread cubes and 1 yolk and season with salt and pepper.

For the crêpes, mix 2 eggs and flour to make a thick batter, add milk and stir and let stand ¼ hour. Heat clarified butter or oil in a frying pan until hot.

Pour the batter into the pan in a thin layer, let it fry lightly and then turn it over, turn out the crêpes and let them cool for ¼ hour.

Put the Philadelphia filling on the crêpes, fold in and bake in the oven at 175 °C for 12-14 minutes.

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