Tag: crepes

Crepes dumplings with salmon and mozzarella – Italian Cuisine

Prepare the crepes batter.
Break the eggs in a bowl and beat them with salt with the prongs of a fork. In a larger bowl put the flour, make a hole in the center and pour the milk then stir until a smooth and fluid batter is obtained. Now add the mixture of eggs and mix until you have a homogeneous mixture. Cover the bowl with some film, then let the batter rest for 30 minutes.

Grease a crepe with a little oil, when it is hot pour a ladle of batter and tilt the pan to make it spread well on the surface. Cook the crepes on both sides until they are lightly browned.

Place one crepes at a time on a flat surface and place the slices of smoked salmon and the slices of mozzarella on the half of the pancake. Folded in half, then rolled up creating a bundle. Close the crepes wrappers by stopping them with a string of chives or kitchen twine.

Serve the waffles of salmon crepes to the feet decorating with chopped fresh parsley.

TAGS: Recipe Frappotini of crepes with salmon and mozzarella How to prepare crepes bundles with salmon and mozzarella Crepes dumplings with salmon and mozzarella recipe

Crêpes cake: recipe, ideas and advice – Italian Cuisine

A dessert much less complicated than it seems! You just have to have the patience to cook many crêpes, then you just have to choose how to fill the layers!

There Crepes Pie it's a dessert that's easy to prepare even if it requires a little bit of it patience. It is indeed a cake made with many layers of crêpes interspersed with a creamy filling that can be prepared with different ingredients.
The crêpes are the most important preparation of this cake and once placed on top of each other they will create a very nice effect to see, especially after the cut. Let's start now, therefore, from the basic preparation.

How to do the Crepes

First mix 250 g of 00 flour with 60 g of sugar.
The flour must be well sifted.
Then add a pinch of salt, vanilla in seeds or in extract and of the orange peel or lemon.
Pour 500 ml of whole milk and mix with a hand whisk.
Except bang three eggs and then add them to the mixture.
Cook the crêpes in one crepeera very hot and slightly buttered or in a non-stick pan.
With this dose you should get 15 crêpes of about 20 cm in diameter.
To have crêpes of the same size used as a dispenser a ladle not too big always filling it with the same amount of batter and, once poured the mixture into the pan, distribute it evenly.

How to store them Crepes

You can also prepare them the day before to bring you a little further with work.
To keep them soft and humid at the right point, you simply have to stack them on top of each other when they are still warm and cover them with transparent film.
They will be ready for use when you need them and in the same way you can also freeze.
To defrost them, take them out of the freezer a few hours before using them.

How to fill the cake Crepes

Once you have made the crepes you just have to decide how to fill the cake.
We suggest a classic custard with vanilla or chocolate or one tiramisu cream with eggs and mascarpone.
If you are lazy you can also simply mix cream of hazelnuts and mascarpone or spreadable cheese, whipped cream and powdered sugar and you will get super delicious fillings that will please children too.
Do you prefer something very light and fresh? Try then to simply use the jam.
We suggest a bitter orange jam that is not too cloying and goes very well with the taste of crêpes.
A perfect idea for an after-dinner, but also for a snack.

How to compose the crêpes cake

Once you have chosen the filling, how do you proceed?
Place the first crêpe directly on what will be the serving dish.
Spread one light cream layer starting from the center of the crêpes to gently get to cover it all without reaching the ends to prevent the stuffing from escaping.
If you want, add between one layer and another also of the fruit, coconut flour, dried fruit grains or chocolate chips and proceed in this way for other layers until the crêpes are finished.
Be careful not to abound either with the filling or with everything you add between one layer and the other because the distance between one cracks and the other must be minimal for a spectacular visual effect when cut.

How to decorate the crepes cake

If you have used jam you can simply sprinkle the cake with of icing sugar or decorate it with caramelized fruit.
Thinking of the filling of orange marmalade, for example, you can use slices of caramelized and perfumed orange at the Grand Marnier.
If you use, instead, a filling that is more creamy, sweet and greedy, opt for one rich decoration based on tufts of whipped cream or chocolate ganache.

Browse now the gallery to discover the many variations of the mille crêpes cake and choose your favorite!

Crêpes with caramelized apples: few ingredients, so much comfort food! – Italian Cuisine

Do you love strudel? Do you love apples cooked in the oven with raisins and nuts? Can not you do without Grandma's apple pie?
So this is the recipe for you. A stuffed crepe with caramelized apples serve warm, with some whipped cream and a cup of vanilla tea. Preparing it is very simple and the batter can be kept in the refrigerator for a couple of days. When you want to treat yourself to a sweet treat, work eggs, milk and flour and you're done!

The pan for crêpes

In fact, to make perfect crêpes you do not need to have the special pan also known as crêpe griddle, but you can also use a simple one no stick pan. obviously imburratela slightly and use it only when it is very hot.
Remember that the first crepe is never good, but do not be discouraged right away and go beyond!
The secret is do not use too much batter and of spread it well once poured into the pan.
There is a special tool for this step, but to spread the batter on the pan, just move it by twirling it to distribute the mixture well anywhere. Avoid the edges because the crêpes must remain flat.

The basic recipe for crêpes

First, bang 3 eggs and then with a hand whisk mix them with 500 ml of whole milk.
Finally add the well sifted flour, about 250 g, and then let the batter rest for a while by covering it with the film.
We do not add sugar because the filling is already very sweet and if there are any cracks we can stuff it even with salty ingredients.
Pour the batter with a ladle inside a lightly buttered crepe or pan and spread it evenly.
Cook one minute per side and then stack the crêpes one on top of the other to make them cool a little. In this way they will remain soft and will maintain the right humidity.
With this dose and a 22 cm diameter pan, you will get about 8-10 crêpes .

The apple filling

Apples must be cooked and caramelized, but they must maintain their consistency.
Then cut about six in large cubes or thick slices and cook them in the pan with a knob of butter, a dash of lemon juice and three tablespoons of sugar.
Stir quickly to melt the sugar and when lightly browned add some cinnamon and turn off the heat. You can also use the whole cinnamon stick and keep it cooking.
Once the filling is ready you can whip, but we advise you so in pieces.
Stuff the crêpes still warm with hot apples, sprinkle everything with it powdered sugar and serve with ice cream cream or simple semi-whipped cream.

Variant with other fruit

The same recipe can be prepared with other fruit.
Always choose something that you can cook and caramelize.
We suggest you use the bananas if you love soft textures, flavored pears with ginger, cinnamon, star anise and nutmeg for an explosion of perfumes and thepineapple flambé with rum for a variant with an exotic flavor.

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