INGREDIENTS
- Crepe dough:
- – 2 eggs.
- – 250 cc of milk.
- – 125 g of flour.
- – 2 tsp of melted butter.
- – Sal.
- For the filling:
- – Pumpkin 1 unit.
- – 1 onion.
- – 1 bell pepper.
- – 3 corns.
- – 2 tablespoons of honey.
- – Grated cheese.
- – Queso mozzarella.
- – Salt and pepper.
- Ketchup:
- – 500 cc of crushed tomato.
- – 1 clove garlic.
- – Salt and pepper.
- – Olive oil.
- – Basil leaves.
Spectacular PUMPKIN, CHOCLO AND HONEY CREPES observe this scrumptious recipe under accompanied by a scrumptious tomato sauce!
PROCEDURE:
1. Lower the pumpkin in half, place within the oven with olive, salt, pepper and rosemary.
2. Put the corn in one other dish and put them within the oven as properly.
3. Brown the onion and bell pepper till caramelized.
4. Take out the pumpkin puree whereas it’s sizzling, add the honey, lower the kernels of the corn and the onion and bell pepper.
5. Combine all the things, add a bit of grated cheese and mozzarella cubes.
6. For the tomato sauce, warmth a pot with a bit of oil, fragrance with the garlic cloves and add the crushed tomato, season with salt and pepper and cook dinner for 20 minutes and end with some basil leaves.
7. Assemble the crepes in a triangular form (handkerchiefs and serve with tomato sauce).
An alternative choice is to position it in a baking dish and cook dinner it au gratin.
