Stuffed crepes
Recipe appetizers for 4 people based on Milk - cooking method pan.
Preparation:
Preparation: Put the flour and salt in a bowl. Slowly pour in the milk, stirring with a fork, then add the eggs and mix until the mixture is smooth. Grease a non-stick pan with a little butter; when hot, pour in a quarter of the mixture. After 1 minute, turn the crepe and when it has solidified put it on a plate. Repeat the operation using the remaining mixture and buttering the pan. Sieve the ricotta; chopped parsley and basil; finely chop the chives. Mix the herbs, the chopped kernels and the ricotta and arrange them on the 4 crepes, roll them up, cut them in half and serve.
Ingredients:
Ingredients: 50 g flour - 1/2 glass of milk - 2 eggs - 10 g butter - 80 g ricotta - parsley - 8 threads of chives - basil - 2 walnuts - 1 pinch of salt
Chi è l'autore
Vini consigliati dal sommelier professionista
