INGREDIENTS
- Savory buckwheat crepe pasta (15 to twenty crêpes):
- – 250 g buckwheat flour.
- – 10 g of salt.
- – 2 eggs.
- – 250 cc of almond milk.
- – 250 cc of water.
- – 2 tablespoons of impartial oil (sunflower, corn or coconut oil).
- Filler 1:
Spinach and cheese
- – Caramelized onion 1 unit.
- – Spinach 1 bunch.
- – Crema c/n.
- – Grated cheese 1 tbsp.
- – Butter.
- Filling 2:
sautéed greens and ricotta
- – Pink bell pepper in julienne.
- – Inexperienced bell pepper in julienne.
- – Zucchini.
- – Onion.
- – Ricotta c/n.
- – Salt and pepper.
- – Butter.
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PROCEDURE:
1. For the dough: combine the flour and salt.
2. In a bowl, beat the eggs with 1/3 of the milk. Add the flour and beat till it’s a dense paste with out lumps.
3. Add the remainder of the milk, water and oil. Combine effectively.
4. Let it relaxation for at the very least 2 hours within the fridge (this combination lasts as much as three days within the fridge).
5. To assemble the crêpes: in a big 30 cm frying pan, add butter, soften and warmth. When it is vitally sizzling, pour the combination with a ladle and distribute effectively. As quickly because the combination is put, place the filling within the pan and shut.
