Tag: crepes

Asparagus crepes – asparagus crepes recipe – Italian Cuisine

Put flour and salt in a bowl, start adding the milk slowly, stirring.
Then also incorporate oil and eggs and work until you get a very fluid batter.

Melt a little butter in a non-stick pan and start to cook the pancakes, a ladle at a time, by twirling the pan to roll it out.
When the sides begin to coagulate and detach, turn the crepe to cook the second side too.
Continue like this until all the batter is used up.

As soon as they are ready, stack the crêpes on a plate.

Clean the asparagus, leave the whole tips, cut the stems into small pieces, cook them in a pan with salt, oil and a little water, with a lid, until they are soft (about ten minutes).

Combine in a bowl béchamel, chopped gorgonzola and slightly warmed asparagus and mix gently.

Stuff the crêpes and fold them in a wallet (half-moon and then half again).
Asparagus crepês are ready to be served.

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Sweet Crepes Recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g milk
125 g white flour
35 g butter
30 g granulated sugar
2 pcs eggs
salt

Duration: 10 min

Level: Easy

Dose: 6 people

For the recipe of sweet crepes, melt the butter in the pan that you will use to cook them, without letting it fry. In a bowl mix the flour with the eggs, a pinch of salt and the sugar. Dilute the mixture with milk, then add the melted and cold butter. Heat the greased pan well and pour a ladle of mixture making it spread on the bottom. As soon as the cracks solidify on one side, turn it over and finish cooking (it will take about 30-40 seconds). Turn out the crepe on a plate and repeat the operation (you will have to get around 20 in all). Now stuff them to taste with melted chocolate, nutella, jam or honey. To complete, you can enrich them with chopped hazelnuts, whipped cream or a handful of red fruits.

Recipe Mini crepes, pineapple and vanilla cream – Italian Cuisine

Ingredients

4 pcs pineapple slices cleaned
200 g milk
200 g fresh cream
125 g flour
70 g mascarpone
40 g rum
2 pcs eggs
1 pc vanilla pod
1 pc lemon
coconut flakes
caster sugar
butter
icing sugar
mint
baking powder for cakes
salt

Duration: 1 h

Level: Middle

Dose: 8 people

For the recipe of mini pancakes, pineapple and vanilla cream, separate the yolks from the whites. Melt 15 g of butter. Pour the milk into the flour and start mixing with a whisk, adding a pinch of salt, a pinch of baking powder and 1 teaspoon of granulated sugar. Then add the egg yolks and the melted butter. Beat the egg whites until stiff and mix them gently with the mixture. Melt a knob of butter in a large frying pan and pour 1 tablespoon of the mixture, forming a small pancake and cook it for 1 minute, then turn it and cook it again for 30-40 minutes, then turn it and cook it again for 6-7 minutes. crepes at a time), greasing the pan with butter when needed. Melt 1 tablespoon of granulated sugar in a pan; add the crepes and let them cook for 10 seconds, then turn them over and leave them on the heat for another 5 seconds. Blend the fresh cream with 1 tablespoon of icing sugar, the mascarpone and the seeds of the vanilla pod, until you get a soft cream. Cut the pineapple into pieces. Heat 50 g of sugar in a pan: when it starts to brown, add the juice of 1 lemon
and the rum, let evaporate and cook for 1 minute. Remove the pan from the heat and let the pineapple flavor. Distribute it in the bowls with 2-3 pancakes, 1 tablespoon of vanilla cream. Complete with coconut flakes and mint leaves.