Open-faced crepe with cilantro vinaigrette and reduced sodium

Ingredients

• Eggs

  • 1 tablespoon apple cider vinegar
  • 4 tablespoons TERRANO® Extra Virgin Olive Oil
  • 1 tablespoon chopped cilantro
  • ½ teaspoon salt
  • ½ teaspoon AJI-NO-MOTO®
  • 4 eggs

• Omelet batter

  • 1 cup (200 ml) milk
  • 1 cup (110 g) all-purpose flour
  • 1 tablespoon oil
  • 1 pinch of salt
  • 1 egg

• Filling

  • 2 small tomatoes, thinly sliced
  • ½ small ripe avocado, sliced
  • 1 tablespoon toasted white sesame seeds

Modo de preparo

1. Make the omelet: In a small bowl, combine the vinegar, TERRANO® Olive Oil, cilantro, salt, AJI-NO-MOTO®, and eggs, and mix. Set aside.
2. Prepare the batter: In a medium bowl, combine the milk, flour, oil, salt, and egg, and mix with a whisk until a smooth batter forms. Set aside.
3. Heat a small (20 cm diameter) greased skillet over low heat. Pour a medium ladleful of batter onto the surface and cook for 1 minute, or until the edges loosen and the center is cooked.
4. Using a spatula, flip the crepe, add 1 ladleful of the egg mixture, 3 tomato slices, and cook for 2 minutes, or until the edges begin to loosen.
5. Fold the edges over, leaving the center open to form a square. Flip the crepe and cook for another minute, or until golden brown. Remove from heat.
6. Repeat the process with the remaining batter and egg, making 5 crepes. Distribute the avocado slices over the open side of each crepe and sprinkle with sesame seeds. Serve immediately.