Breaded crepes with frozen tomato and mozzarella filling

Tomato and mozzarella filling 40% [rehydrated whey, tomato semiconcentrate 27% (10.8% in the finished product), mozzarella 17% (6.8% in the finished product) (milk, salt, microbial rennet, lactic acid bacteria, acidity corrector:citric acid), wheat starch, wheat flour, margarine (fat (palm) and vegetable oils (sunflower), water, salt, emulsifiers: mono- and diglycerides of fatty acids; acidity correctors: citric acid, sodium citrates; flavor), extra virgin olive oil 1.6%, iodized salt 0.9% (salt, potassium iodate), beet juice, oregano], wheat flour, rehydrated whey, water, eggs, sunflower oil, iodized salt 0.2% (salt, potassium iodate), salt, brewer’s yeast, spice extracts (paprika, turmeric).

Let the Soavelli thaw for 10 minutes; then bake them in the preheated oven (220° C) for about 15 minutes, turning them after 7 minutes. Let the Soavelli thaw for 10 minutes; then cook them in a pan with a little oil for about 7 minutes, turning them after 3 minutes. Place the still-frozen Soavelli in the basket and bake at 200°C for 5 minutes.
For extra crispness, mist the product with oil.