INGREDIENTS
- For the crepes:
- ● 2 eggs
- ● 300 g of milk
- ● 100 g of gluten-free flour combine
- ● 2 gr xanthic gum
- Gluten-free flour combine:
- For 1 kg
- ● 400 g of corn starch
- ● 300 g of rice flour (ideally entire grain)
- ● 300 g of cassava starch
- One other combine recipe:
- ● 400 g of corn starch
- ● 150 g of sorghum flour
- ● 150 g of brown rice flour
- ● 300 g of cassava starch
- Stuffed:
- ● Boiled hen or supremes
- ● Leek
- ● grated cheese
- ● 2 spoons of cream or queso crema
- ● sal
- ● pepper
Scrumptious CREPE PACKAGES, with out tac!
PROCEDURE:
Preparation of the crepes:
1. Place all of the substances in a bowl and blend effectively, we prefer to course of them as a result of the
dough is healthier. Let it relaxation for 10 minutes, coated, within the fridge.
2. Warmth a non-stick frying pan over medium warmth. Place a bit of butter and with a
Ladle a bit of the dough into the pan, there needs to be a brilliant skinny layer.
3. They can be utilized as both candy or savory fillings, they can be frozen.
Preparation of the filling:
1. Boil the hen and blend it to create a paste, it needs to be creamy, if vital add
a bit of the cooking broth.
2. Alternatively, chop the leek, white half and reserve the inexperienced half, sauté it and add it to the
earlier preparation.
3. Combine every little thing with a bit grated cheese and cream or cream cheese, season with salt and pepper and assemble.
For meeting:
Take a crepe and fill it, to shut it, kind a small packet going through upwards and shut it with the
inexperienced a part of the leek.
Serve it with a traditional tomato sauce:
Crush tomato and add garlic, basil, salt and pepper to style.
