Crêpes à la piperade (cheesy pepper, onion and tomato pancakes)

Whisk the flour, egg, salt, oil and milk until smooth.

Pass the batter through a sieve, cover with wrap and rest in the fridge at least an hour so the flour particles expand in the liquid, for a tender, light, thin crepe.

Slice the green pepper and the onion; mince the parsley.

Drop the tomatoes into boiling water for ten seconds, cut out the stems, peel, cut crosswise, squeeze out the seeds and juice, and slice the pulp.

Mash the garlic cloves.

Dice the Gruyere into 3/8 inch dice.

Heat the olive oil over medium heat and cook the onions about 10 minutes, stirring, until tender and translucent.

Add the green pepper and cook 3 to 4 minutes.

Add the tomatoes and garlic, cover, and cook several minutes until the tomatoes render their juice.

Uncover, turn the heat up and boil several minutes, tossing the pan, until the ingredients blend and the liquid has completely evaporated.

Off the heat, season with salt and pepper and stir in the parsley, basil and dried oregano.

Blend in the cheese and half a cup of the crepe batter.

Brush a 10 inch non-stick pan with oil and heat on moderately high until the oil is hot but not smoking.

Ladle in the mixture and spread it like a pancake; cook 2 minutes until little holes appear through the surface.

Turn and cook 1 minute on the second side, then move to a greased baking sheet. Repeat.

Just before serving, reheat the pancakes 5 minutes in a 425 F oven.

Serve alongside a protein such as chicken, a roast or pork chops.