Stuffed Crêpes with Avocado

 

Servings - 4

Total Time

40 Minutes + Cooling Time

 

Ingredients
 

2/3 cup flour

1 cup milk
3 eggs
½ teaspoon salt
1 pinch sugar
1 bunch chives
1 ½ cups cream cheese
2/3 cup dried tomatoes, marinated in oil
2  Avocados
1 handful basil leaves
Salt
Pepper

 

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 1 inch thick pieces and serve as a appetizer.