Crunchy parcels of crepes
Instructions
Prepare the dough for the crepes starting with the melt the butter without frying it, in small frying pan you will use for cooking.
In a bowl stir so the eggs with the flour and a pinch of salt; dilute the mixture with cold milk by adding it to the wire and incorporated the melted butter.
Pour in a tbsp of batter in greased pans, hot, and moving it on and make sure that the compound will widen and congeal into a thin omelet; turn with a spatula to finish cooking on the other side and then remove from pan and onto a plate and repeat, no more grease the Pan: each crepe is ready in less than a minute (with this dose you should get at least 12 crepes).
Cut Zucchini into small cubes and rosolatele a high flame heated in butter with sliced shallots; Add salt and pepatele.
Passed to the mixer along with the Parmesan cheese.
Fill the Crepes with Zucchini and cheese ingredients evenly distributed, then stow 'em a sachet.
Flavour oil-heated with rosemary leaves and briefly making dumplings saucepan, Brown on all sides.
Ingredients and dosing for 6 persons
- For the crepes:
- 250 g of milk
- 125 g of flour
- 2 eggs
- 20 g of butter
- Salt
- For the filling:
- 300 g of zucchini
- 180 g of fresh pecorino cheese
- 1 tablespoon of grated parmesan cheese
- 50 g of shallots
- 1 sprig of rosemary
- 20 g of butter
- 8 tablespoons of olive oil
- Salt
- Pepper