170grcanned tomatoesyou could use fresh if you like
olive oil
8tbspfinely chopped mozzarella
Instructions
Put the milk in a bowl and while mixing gradually add the flour until it's smooth. Add the eggs one by one and bring to taste with salt.
Bake the crespelle in a non skillet pan. You should be able to get 16 out of it according to the recipe but I got only about 10 and they weren't big or thick, so not sure how that compares...
Take a small saucepan and saute the garlic, parsley and tomatoes. Reduce the fluids of the tomato and cook for about 15 minutes.
In a baking tin of about 22 cm wide (buttered slightly) put the largest crepe you made on the bottom and lightly spread with tomato sauce, sprinkle with Parmesan, shredded prosciutto and mozzarella and repeat this 8 times. Make sure you have enough tomatoe sauce left for the top crepe. Sprinkle with Parmesan on top and put in a preheated oven (200C) for 15 minutes.
I actually thought the 15 minutes was too short. They were warm but not hot, so I would advise leaving them a little longer in the oven.