Ingredients to serve 8 as a first course:
- 1¼ cups (300 ml) crepe batter
- 4 cups (500 g) sliced onions
- 2 tablespoons (25 g) margarine
- 1 tablespoon (15 ml) corn oil
- 6 ripe tomatoes
- 1 small can anchovies
- 3 tablespoons (45 ml) tomato paste
- 16 small stuffed olives
These crepes are ideal to serve as a first course for a dinner party or as a main dish for lunch or supper.
Make 1¼ cups of crepe batter and cook 8 crepes. Put the crepes onto a hot plate as they are cooked and cover with an upturned bowl or wrap them in a dish towel or foil.
Preheat the oven to 375°F (190°C).
Prepare 4 cups of peeled and sliced onions. Heat 2 tablespoons of margarine or butter and 1 tablespoon of corn oil in a saucepan. Add the onions to the pan and fry gently for 5 minutes. Stir in 4 blanched, peeled and chopped ripe tomatoes, the drained and chopped anchovies from a small can, 3 tablespoon of tomato paste and 8 sliced stuffed olives. Season it to taste with salt and pepper. Cover the pan and simmer gently for 20 minutes, stirring occasionally.
Spread each crepe with the mixture, roll them up and put them into an ovenproof dish. Cover and bake for 15 minutes.
Alternatively, allow the crepes and filling to cool until they are needed. Fill the crepes and bake for 25 minutes.
Garnish them with stuffed olives and tomato slices and serve immediately.