Crepes with Marinated Anchovies, Burrata, and Vegetables
Instead of the usual picnic, why not invite a few friends for brunch?
Ingredients (8 Servings):
- The Batter (discs of 20 cm in diameter each):
- 250 g White flour (or 175 g 00 flour and 75 g whole wheat flour)
- 500 ml Whole Milk
- 3 Eggs
- A Pinch of Salt
- 1/2 teaspoon Sugar or Honey
- 30 g Melted Butter.
The Filling:
- 16 Marinated Anchovies
- 1 Frayed Burrata or Stracciatella
- 1 Lemon
- 1 Sprig of Parsley
- 1 Sprig of Thyme
- 1 Batchunch of Basil
- 1 Jar of Pickled Vegetables
- Extra Virgin Olive Oil
- Vinegar
- Salt
- Pepper
In a large bowl, mix the eggs with salt, add milk, sifted flour, and melted butter. Mix everything with a whisk then cover the bowl with plastic wrap and refrigerate for at least an hour. (This way the ingredients will "bind" better and prevent the crepes from breaking during cooking). If you don't have a crepe maker, use a 20 cm diameter frying pan and grease with a little butter. As soon as it heats up pour the batter by spoonfuls until it covers the bottom evenly, cook for 2 minutes and then with a spatula stir the pancake and cook it for another 2 minutes.
For the filling, drain the oil and chop coarsely and drain the marinated anchovies. Then prepare a green sauce by grinding together the parsley, thyme, basil, juice, and grated lemon peel, and add extra virgin olive oil as required. Cover the center of each crepe with the green sauce and place 2 anchovies, 1 spoonful of oil, the frayed burrata, Stracciatella and season with salt and pepper. Leave the crêpes half-open in the shape of a heart.
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