Herb pancakes
Instructions
Prepare the crepes: sift the flour with the sugar and salt in a large bowl, make the fountain in the middle and break eggs.
Stir the ingredients with a whisk, adding milk a little at a time to avoid the formation of lumps.
Add the oil last and let the dough rest for about 1 hour.
Heat a non-stick pan of 20 centimeters in diameter, coat lightly with oil, pour in a tbsp of mixture and spread evenly on the bottom by rotating the pan.
As soon as the crepe is cooked on one side, remove the edges with a wooden spatula and rigiratela: for 1 minute gilds on the second side then let it slip on a plate.
Prepared in the same manner as other 12 crepes.
Prepare the sauce melting the butter in a saucepan with a few slices of finely chopped garlic, add the flour and tostatela butter for a minute.
Pour the milk a little at a time, mixing thoroughly.
Cook the sauce until the first boil without ceasing to stir, remove from heat, dress with salt, pepper, parmesan and a rub of nutmeg.
Add the washed and finely chopped herbs.
Spread each crepe with 2 tablespoons of sauce, each in four, fan, and place it on a dish from the oven.
When you've stuffed all pass through in a hot oven for a few minutes before serving.
