Instructions

1. Combine all the crêpe batter ingredients. Mix until smooth – a blender or food processor is recommended. Allow to rest for half an hour or refrigerate for up to 24 hours.
2. While the crêpe batter is resting, prepare the tomato filling by combining the drained tomatoes with the garlic, olives, salt, sugar, red onion, and pepper. Set aside.
3. Preheat a non-stick pan over medium heat and coat the butter (butter for the first crêpe only – you don’t need to reapply the pan with butter for the following crêpes). Stir the batter briefly. For each crêpe, pour 1/4 cup of batter into the hot pan – immediately lift the pan and start rolling the batter evenly over the pan’s bottom surface. Cook until it is set, and the bottom is golden before flipping it over to brown the other side. Remove from the pan and continue cooking all your crepes. Stack them to keep warm.
4. Preheat oven to 350°F.
5. For each crêpe, fill and fold in the following manner: Lay crêpe on the counter, sprinkle top half with 1 teaspoon grated Parmigiano, place thin ham over the cheese, place a rounded tablespoon of the tomato filling on the ham, and sprinkle with another 1 teaspoon of Parmigiano. Fold bottom half over the top filled half, and then fold the left side over the right side to make a triangle. Place on a baking sheet. Repeat this step with all the crêpes.
6. Once all the crêpes are arranged on the baking sheet, sprinkle Parmigiano over them. Bake for approximately 8 to 10 minutes until the cheese has melted a bit and the crêpes are warmed through. Garnish with the parsley and serve immediately.