Tomato Basil Crêpes with Mozzarella and Parmesan

Steps

1. Make the batter first: whisk the flour and half the salt in a bowl, then whisk in the eggs, milk and water until smooth.
2. Melt the butter; whisk half of the melted butter into the batter and keep the remaining half for the pan. Rest the batter 30 minutes at room temperature.
3. While the batter rests, make the filling: heat the olive oil in a large skillet over medium heat, add the garlic and cook 30 seconds until fragrant.
4. Add the cherry tomatoes, oregano, black pepper and the remaining half of the salt; cook 6–8 minutes, stirring, until the tomatoes slump and the juices thicken. Transfer to a bowl and wipe out the skillet.
5. Heat an 8- to 10-inch nonstick skillet over medium heat and brush lightly with some of the reserved melted butter.
6. Pour in about 1/8 of the batter, swirl to coat the pan thinly, and cook about 1 minute until the edges lift and the underside is lightly golden; flip and cook 30 seconds more. Repeat to make 8 crêpes, brushing the pan with the reserved butter as needed until it is used up, and stack the crêpes on a plate.
7. Return each crêpe to the skillet over medium-low heat, scatter one-eighth of the mozzarella over half, top with one-eighth of the tomato filling, and fold into quarters; warm about 1 minute until the cheese melts.
8. Sprinkle the crêpes with the Parmesan and basil and serve two per person.