Cannelloni alla barbaoux
Instructions
In a bowl beat the egg to omelet with a whisk, gradually add the sifted flour, alternating with soy milk, always banging; Finally add salt and let it sit at least half an hour.
Meanwhile finely slice the onion; you heat the oil in a pan, add the onion and let it Brown.
When the onion will become clear, pour into saucepan seitan cut into pieces not too big, FRY for a few minutes, add half a glass of water or vegetable broth and cook for 20 minutes in covered saucepan.
Then passes the seitan to mill and put it in a bowl.
Mix very well the seitan with egg, crumbled bread crumbs, grana cheese, nutmeg, a pinch of freshly ground pepper and salt as needed.
Put the pan on the heat of crepes and ungetelo with a little olive oil; When it is hot, pour a couple of tablespoons of batter prepared, quickly slide on the bottom, so covering it completely with a veil.
Shake the Pan; as soon as the crepe will come off, with a flexible blade voltatela or let them make a ' leap '; After about half a minute flame cooking pretty lively place the crepe on the table clean.
Do the other crepes, and, when necessary, a little olive oil on the bottom of the saucepan and proceeding as described: it will a dozen.
With the filling prepared seitan-based stuffed crepes, roll them up on their own and place them in a baking pan previously greased with Sunflower seed oil.
Pour over crepes and sauce put the baking dish in a preheated oven at 220 degrees.
Cook for 20 minutes and serve at the table well.
Ingredients and dosing for 4 persons
- For the pancake batter:
- 100 g of 0 flour
- 1 egg
- 50 cl of soymilk
- Sunflower seed oil
- Salt
- For the filling:
- 400 g of seitan
- 3 tablespoons of sunflower oil
- 1 handful of stale bread crumbs soaked in soy milk and squeezed
- 2 tablespoons of grated parmesan cheese
- 1 pinch of nutmeg
- 50 cl of bechamel
- Salt
- Pepper