Ingredients (Serves 4):

• 75 g. of all purpose flour Fiorfiore
• 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 tomato sauce and basil
• 1 leek
• Some drops of balsamic vinegar Modena Fiorfiore

Preparing:

1. In a bowl, mix the eggs with the water, salt and the sifted flour. Melt the butter, add it to the mixture and let the dough rest for about 30 minutes.
2. Heat a non-stick pan and lightly coat with butter. Pour 1/4 cup of the batter onto the center of the pan and spread it to make a thin layer. Flip when the bottom starts to brown and place aside when cooked on both sides. Cook the crèpes until the mixture is used up.
3. 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 in boiling water and drain aside to cool. They will be used to tie your bundles.
4. Take the crèpes and spread a spoonful of Fiorfiore tomato sauce and basil in its center. Place a slice of mozzarella over it. Wrap the crèpe closed and tie with the leek strip. Place your bundles in a buttered baking dish and bake in a preheated ventilated oven at 180°C for about 15 minutes.
5. Just before serving, add some drops of balsamic vinegar Modena.