In a baking bowl, mix flour and salt. Mix milk and water and pour into flour while stirring. Beat everything until a smooth dough. Then mix and add eggs and olive oil. Let the dough swell for at least twenty minutes before baking.
In the meantime, cut the broccoli into roses. Remove the coarse parts from the skin and cut them into stalks. Cook everything in not too much salted water until just crisp, this takes four to five min. Drain, rinse when cool, then chop the broccoli not too small.
Cut away the stem of the zucchetti and grate them unpeeled on a rösti grater. Steam in hot butter until soft, turning frequently. Season with salt and pepper. Cool.
Mix double cream cream cheese, crème fraîche and cheese and season with salt and pepper. Fold in the vegetables precisely.
Grease a coated pan with a little bit of butter and heat it. Bake large, narrow omelettes from the dough one after the other (2 per person).
Put a little bit of vegetable filling on each omelet shape, wrap the sides and roll up. Place side by side in a large, well-buttered baking dish. Season the chopped tomatoes with salt and pepper and spread evenly over the crespelle. Drizzle everything with cream and sprinkle with cheese.
Bake the crespelle in the oven heated to 200 °C on the second rack from the bottom for about thirty minutes until golden brown.
What to do
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