Ricotta and Sun-dried Tomatoes Crepe

For three days in a row I was making the same omelet for breakfast: sun-dried tomatoes, rocket leaves and Gruyere cheese. Although Adrian was very happy with the omelet, and claimed to never get bored, I did. So I decided to make something different with the same ingredients - savory crepe.

I prepared the pesto and filling a night before. I'm getting more comfortable with my cooking instinct, i.e. less precise measurement.

Ingredients:
(one big crepe)

Rocket Pesto:

• Rocket leaves
• Garlic cloves
• Parmesan cheese, grated
• Extra virgin olive oil

Start with chopping one clove of garlic. Throw in a big handful of rocket leaves and some grated parmesan cheese to chop. Continue until you get the amount you need. Press it into cake and cover with extra-virgin olive oil. Store in refrigerator.

For the filling:

• Homemade Ricotta cheese
• Water
  
• 5 pieces Sun-dried tomatoes, chopped
• Parmesan cheese, grated

I started thinning about 1/2 cup ricotta cheese with 2 tablespoons of water. Stir in sun-dried tomatoes and parmesan cheese to mix. Taste and adjust with sea salt if necessary. Add more ricotta to increase volume.

For the crepe:

• 2 tablespoons flour
• 1 tablespoon milk
• 4 eggs, slightly beaten
  
• pinch of salt

Option: Gruyere cheese

Mix flour and milk thoroughly. Fold in beaten eggs and salt. Melt enough butter cover a 9" skillet. Pour the batter over and swirl the pan to cover the bottom. Fry until the bottom is nicely browned and top sets. Transfer to serving plate.
Spread top with ricotta filling and slices of Gruyere cheese. Fold crepe into half. Serve with ground black pepper and pesto sauce.