Anthonys Tomato Mozzarella Crepes Recipes

ANTHONY'S TOMATO MOZZARELLA CREPES

Steps:

• Beat eggs, flour, salt and milk until smooth.
• Cover and chill for an hour.
• Stir well before using.
• Lightly grease a crepe pan or 7 inch frying pan with vegetable oil and heat over medium-high.
• Pour a scant 1/4 cup batter in pan and quickly tilt pan so batter evenly covers bottom.
• When lightly browned underneath, carefully turn or flip over.
• Sprinkle with 1/8 cup cheese.
• When cheese has melted and bottom of crepe is lightly browned, slide crepe onto serving plate.
• Sprinkle with tomatoes, oregano and salt and pepper to taste.
• Roll up or fold"burrito" style.
• Repeat until you run out of batter.

TOMATO TART WITH FRESH MOZZARELLA AND ANCHOVIES

Steps:

• Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
• Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
• Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
• Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.