Tomato Soup With Savory Pesto Crepes - cooking recipe

Ingredients

100 g plain flour
125 ml + 2 tbsp milk
1 None medium egg
2 tbsp olive oil
1 None onion, diced
1 None garlic clove, crushed
1 tbsp tomato puree
2 x 400 g cans chopped tomatoes
500 ml vegetable stock
2-3 None splashes Tabasco
1 tsp butter
3-4 tsp basil pesto
2 tbsp soured cream

Preparation

Whisk the flour, 1/2 cup milk, and the egg together until a smooth batter forms. Season, then set aside to rest for 20 minutes.
Heat the oil in a pot, add the onions and garlic and saute for 2-3 minutes, stirring. Mix in the tomato paste and saute for 1-2 mins. Add the tomatoes and stock to the pot and bring to a boil, stirring occasionally.
Season with salt, pepper, hot sauce, and sugar to taste. Reduce the heat and simmer for 18-20 minutes.
Meanwhile, melt half the butter in a wide pan. Pour in half the batter and move the pan around to spread evenly. Cook for 1-2 minutes, then flip and continue to cook for another 1-2 minutes, until golden. Remove from the pan and repeat to create a second pancake.
Spread 1-2 tsp pesto over the pancakes then roll up and slice into wheels. Thread onto skewers. Mix the remaining pesto with the sour cream and 2 tbsp milk. Puree the soup using and immersion blender (or regular blender).
To serve, divide the soup between 4 bowls and place a skewer of pancakes on each bowl. Swirl in the pesto cream to finish.