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Tomato Crepes

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  Tomatoes 2 Large
  Olive oil 3 Tablespoon
  Basil leaves 3 Tablespoon, finely shredded
  Black olives 2 Tablespoon, chopped
  Slices of bocconcini cheese 16 Small
  Crepes 4 Small
  Salt To Taste
  Pepper To Taste

Cut each tomato into 8 slices.
Mix oil, basil and olives.
Season with salt and pepper.
Spread sliced tomatoes and cheese on a large baking sheet.
Sprinkle evenly with oil mixture.
Let stand 30 minutes.
In the middle of each crepe, arrange 4 tomato slices and 4 cheese slices so they overlap.
Fold crepes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2170 Calories from Fat 1339

% Daily Value*

Total Fat 150 g231.1%

Saturated Fat 56.3 g281.4%

Trans Fat 0 g

Cholesterol 496.8 mg165.6%

Sodium 916.1 mg38.2%

Total Carbohydrates 99 g32.9%

Dietary Fiber 5.1 g20.5%

Sugars 19.8 g

Protein 90 g179%

Vitamin A 205.3% Vitamin C 90.5%

Calcium 108.9% Iron 14.8%

*Based on a 2000 Calorie diet

Tomato Crepes Recipe