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Cafe Pascal's Smoked Chicken, Mozzarella and Oven-Roasted Tomato Crepes
4 roma tomatoes, cut in half lengthwise
olive oil cooking spray
salt and pepper to taste
enough crepe batter to make 12 large crepes
12 slices fresh mozzarella
24-36 (1/4-inch thick) slices smoked chicken
3-4 T. chopped fresh basil
Place tomatoes, cut side up, on baking sheet or jellyroll pan. Spray with olive
oil spray, salt and pepper. Place in oven set at lowest setting, about 125 to
150�F. Roast several hours or overnight. Cool and roughly chop.
Cook crepe on 1 side and turn. Place slice of mozzarella in center of crepe. Top
with chicken, basil and tomatoes. Fold in edges. Serve. Repeat using remaining
ingredients. To keep completed crepes warm, place in single layer on baking
sheet in oven set at lowest setting.
Yield: 12 crepes.
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