Crespelle all'abruzzese

Crespelle

1 c flour

1 egg

1 c milk

butter

Filling

4 tomatoes

250 g provolone

1 clove garlic

1 bunch parsley

1 TB grated pecorino

olive oil

salt, pepper

To make the crespelle: mix flour and egg yolk. Add milk slowly to form smooth batter. Add salt. Cover and let sit 1 hour.

Meanwhile, cook tomatoes in oil with garlic and parsley for 5 minutes. Lower flame and cook 10 minutes. Let cool, then add grated provolone and pepper.

In the crespelle mix, add stiff egg white then cook in pan.

Put the tomato mix into the crespelle and roll up. Put in greased pan. Cover with pecorino and pepper. Cook at 350 until cheese is melted.