Ingredients for the crêpes (serves 6):

• 3 eggs
• 7 tablespoons of flour
• ½ teaspoon of salt
• 3 sprigs of chives and 1 of thyme
• 4 tablespoons of milk
• 2 tablespoons of Pecorino romano cheese

Ingredients for the bell pepper velouté (serves 6):

• 1 large red pepper
• 6 cherry tomatoes
• 50g of bread (crusts removed) dipped in 3 tablespoons of vinegar
• 3 tablespoons of 100% Italian Pantaleo Extra Virgin olive oil
• 1 teaspoon of salt
• Pepper to taste
• 6 sprigs of chives and 2 of thyme

How to make bell pepper velouté with crepe spirals

Begin by first preparing the crêpes: mix the eggs and flour in a bowl, until all of the lumps have been removed.
Then add the milk, pecorino cheese, salt and chopped herbs, and mix until the batter is smooth.
Heat a 20-cm diameter frying pan on the hob, grease with a drop of oil and remove any excess with a paper towel.
Pop a couple of tablespoons of the pancake batter into the frying pan and make sure you cover the whole of the base of the pan.
Then cook for about a minute each side. Continue until you have used up all the batter.
Now lay one crêpe on top of another, roll them up into a cylinder, wrap in cling film and set aside in the fridge.
You should be able to make 3-4 cylinders, depending on the size of the crêpes.

Now move on to the bell pepper velouté.
Chop the bell peppers into chunks, and place in a blender with the whole tomatoes, the bread soaked in vinegar, herbs, salt and oil.
Mix until smooth.
Cut the crêpe cylinders into spirals about 3 cm long.
Pour the soup into the glasses and rest two crêpe spirals on a cocktail stick on the edge of each glass.
Add a few drops of Pantaleo 100% Italian extra virgin olive oil.