Tomato Soup with Crepes
For the crepes, whisk the flour, egg and milk together until smooth. Season with salt and pepper and let rest for 15 minutes.
Bake the crepes in a nonstick skillet with a little butter.
Scald the tomatoes in hot water, then peel, cut in half, remove seeds and chop the flesh into small pieces. Press the seeds through a fine sieve and set the juice aside.
Peel the shallot and garlic, chop finely and saute in butter until translucent. Add the chopped tomatoes and fry briefly, then add the tomato juice, tomato paste and broth. Add salt and pepper and simmer for about 25 minutes over medium heat. Puree the soup with a hand blender, and season again with salt and pepper to taste.
To serve, cut the crepes into thin strips. Pour the tomato soup into bowls, add the crepe strips and garnish with basil leaves.