Ingredients (Serves 4):

• 75 g. of all purpose flour
• 2 eggs
• 130 ml. of milk
• 1 tbs (30 g.) of butter for the batter
• 1 tbs (30 g.) of butter for cooking
• Salt to taste
• 70 ml. of water
• 300 g. of mozzarella
• Fiorfiore red pesto
• Fiorfiore tomato sauce
• 1 leek

Preparing:

1. Break the eggs into a bowl together with water, salt, add the sifted flour and mix. Melt the butter, add it to the mixture and let the dough rest for about 30'.
2. Heat a non-stick pan, cook the crêpes until the mixture is used up. Cut the mozzarella into thin slices. Heat the tomato and basil sauce in a pan. Cut the outer leaves of the leek into thin strips, blanch them for 30 seconds and let them cool, they will be used to tie your bundles.
3. Take the crêpes and spread a spoonful of Fiorfiore red pesto and a slice of mozzarella. Close the bundle-shaped crèpes and tie with the leek strip.
4. Place your bundles in a buttered baking dish and bake in a preheated ventilated oven at 180° C, gratin mode, for about 15 minutes.
5. Decorate with a spoonful of Fiorfiore tomato to decorate.