Crepes with Tomato and Parmesan Filling
In a bowl, whisk together the flour, milk, eggs and salt. Cover and let stand 20 minutes.
Rinse the tomatoes. Heat the butter in a skillet, add the tomatoes and sauté briefly with the sugar. Deglaze with vinegar and 3 tablespoons of water, add the thyme and cook 4 minutes over low heat, keep warm.
Preheat the oven to 70°C (approximately 150°F).
Heat a little butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter and keep the finished crepes warm in the oven.
To serve, fill the crepes with the tomatoes and Parmesan, fold and arrange on plates.