Prepare a pancake batter from the ingredients listed and let it swell for 20 minutes.
Cut bacon and onions into small cubes. Fry the bacon, add the onions and cook until translucent. Add tomato puree, bring to the boil and continue to boil for 10 minutes while stirring. Season to taste with salt, sugar and freshly ground pepper.
Blanch tomatoes, peel, seed and cut into strips, pluck basil leaves and add both.
Heat clarified butter in a small frying pan and bake eight crêpes in it. Brush crêpes with tomato mixture, roll up and place in a greased gratin dish.
Melt butter, add flour, pour in clear soup and let it boil.
Season sauce with salt, pepper and a pinch of nutmeg, fold in 2/3 of the cheese. Pour the cheese sauce over the crêpes and sprinkle the rest of the cheese over the top.
E: middle. T: 200 degrees / 25 to half an hour.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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