Tomato Soup With Savory Pesto Crepes

• 3/4 cup plain flour
• 1/2 cup milk
• 1 medium egg
• 2 tablespoons olive oil
• 1 onion diced
• 1 garlic clove crushed
• 1 tablespoon tomato puree
• 2 11/16 cups chopped tomatoes cans
• 2 1/8 cups vegetable stock
• 3 Tabasco splashes
• 1 teaspoon butter
• 4 teaspoons basil pesto
• 2 tablespoons soured cream

1. 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.
2. 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.
3. Season with salt, pepper, hot sauce, and sugar to taste. Reduce the heat and simmer for 18-20 minutes.
4. 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.
5. 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).
6. To serve, divide the soup between 4 bowls and place a skewer of pancakes on each bowl. Swirl in the pesto cream to finish.

flour, milk, egg, olive oil, onion, garlic, tomato puruee, tomatoes, vegetable stock, butter, basil pesto, soured cream

Taken from www.yummly.com/recipe/Tomato-Soup-with-Savory-Pesto-Crepes-1411662 (may not work)