Break eggs on a deep bowl. Add milk, oil, normal flour and salt. Stir with mixer or wire whisk whisk until the mixture takes smooth and fluid consistency. Finally, put the tomato puree into bowl and stir again.
>Put a small amount of oil in a crepe pan. Heat over medium heat. Put a scoop of tomato pancake mixture into pan. Try to spread on entire surface of pan.
When dough begins to form pores, turn the other side with the help of a spatula. Cook the other side for a while. Take the cooked tomato pancakes on a serving dish. Make rolls and cut three fingers length. Put soft cheese inside the tomato pancake rolls. Sprinkle with mint on cheese.Serve hot or cold.
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