Tag: crepes

Crêpes ham and pistachio sweets – Italian Cuisine

In a bowl, beat the eggs with a pinch of salt.
Separately add the milk and flour, then add the beaten eggs.
Mix the ingredients.

Then get a smooth and homogeneous batter.
Cover it with food foil and transfer it in the fridge for 30 minutes.
In doing so, the flour will release all its starch.

After this time, melt a knob of butter in a crepe maker.
Mix the batter and, with a ladle at a time, cook each crêpe for about a minute to the side.
As the crêpes are imprints, stack them on a flat plate.

Once ready, place them on aluminum paper, overlapping them slightly.
Cover the surface with a little béchamel, ham, cheese and chopped pistachios.

Roll the crêpes gently onto themselves, forming a sausage.
Then cut it into thick washers.

Put a little 'béchamel sauce on the bottom of a pan and arrange the crêpes swirls, close but not overlapped.
Cover with the remaining béchamel sauce and sprinkle with the pistachios grain.
Bake at 180 ° C for about 20 minutes and then let it cool slightly.

Your crêpes sweets ham and pistachios are ready to be brought to the table.

Crepes in broth – Recipe Crespelle in broth – Italian Cuisine

Break the eggs into a bowl, add a pinch of salt, the Parmesan and the flour and stir.
Then add finely chopped parsley and grated nutmeg.

Now add the milk and stir until a smooth, lump-free batter is obtained. Then let it rest in the refrigerator for 30 minutes

After this time, melt a knob of butter in the pan, pour a ladle of dough into the pan and spread the dough evenly over the entire surface of the pan.
Cook the crepes one minute per side. As they are ready, place them on one plate on top of each other.

Then roll each crepe on itself as if to form a cannolo.

Put 2 or 3 crepes in a deep dish and cover with the hot broth. Then add some grated Parmesan to the surface and serve.

TAGS: Crespelle Recipe in broth | How to prepare Crepes in broth | Crepes in broth recipe

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