The bags of crepe fillings are an ideal accompaniment which, in addition to being easy to prepare, give them your dishes a sophisticated touch that will make you look very good at any time.
Then see how they prepare and some options for fillings.
Ingredients
- 200 g flour
- 50 g melted butter
- 3 eggs
- ½ liters of milk
- 30 ml of water
- Salt
Preparation
Make crepes is really simple, so you can make them in a few steps to prepare fillings:- Sift the flour and a pinch of salt in a deep Bowl, giving way to volcano.
- At the mouth of the volcano enters the milk and the eggs slowly, and go incorporating ingredients slowly to avoid lumps from appearing.
- When you have a homogenous mixture add melted butter and mix well.
- Finally add the mineral water, which sure your crepes are thin, the ideal thickness for this recipe will help.
- Set aside this mixture 10 minutes, will prevent that when the cold forming holes by those who can escape the filling.
- Put a skillet over heat and add a tablespoon of oil.
- Adds two tablespoons of the mixture and start to move to extend it across the surface of the skillet. When browned on one side turn trying not to break the crepe.
- Once your crepe is ready remove from fire and place to prepare more until you finish the entire mass.
Additional tips
- Please note that when you beat the butter, this should not be too hot to not cut the eggs.
- It is important that these pancakes are very thin, so it will be better that you do not add much mass to the mix.
Chicken, cheese and spinach filling
Ingredients
- 50 g of mozzarella cheese
- 100 g of spinach
- 1 chicken breast
- ½ liter of chicken stock
- 15 g of liquid cream
- Salt and pepper
- Chives
Preparation
- Cook the breast in chicken broth until it is well done.
- Removed stock breast, cut into small cubes and reserve.
- In the same broth Cook the spinach for 15 minutes. Once cooked, finely chop.
- In a bowl mix spinach, chicken, cream and cheese.
- Has the mix of ingredients to a saucepan and cooking to simmer until cheese melts (no more than 5 minutes).
- Add salt and pepper to taste.
- Place the filling in the center of one of your pancakes, pick it up by the ends and tie it with chives. You can also book a leaf of spinach for this.
- Take it to the table accompanied by bread or salad.
Stuffed with mushroom ragout
Ingredients
- 5 spring onions or green onions medium
- 22 ml of cream
- 300 g mushrooms
- 20 g cornstarch
- 100 ml white wine
- 100 g butter
Preparation
- Melt the butter in a skillet over low heat.
- Cut the mushrooms into slices and stir-fry.
- Finely chop the whites of the scallions and add to mushrooms. Book the green part. Seasoned with salt and pepper.
- Blend cornstarch and wine, let stand for five minutes and add to the pan.
- Add the cream slowly as you revuelves, ensuring that the mixture is thick.
- Fill crepes with teaspoons of the mixture and tie off with the green of the green onion part after passing it through water.
Strawberries with cream filling
Ingredients
- 6 ripe strawberries
- 50 g sugar
- 1 can of cream
- 1 can of condensed milk
Preparation
- Wash strawberries very well and cut them into halves.
- The sugar dissolve in 50 ml of water and leave resting strawberries in the mixture for 15 minutes.
- Stir very well the condensed milk and the cream, until you have a homogeneous mixture.
- Remove the sugar water strawberries and add them to the container where you have the cream of milk.
- It carries the mixture to cool for 30 minutes.
- Fill your pancakes put some strawberries with cream and close with a mint leaf.
0 comentarios:
Post a Comment