Pancake wraps
Instructions
Prepare the batter with all ingredients and melted butter and let it sit.
Boil the milk with a p = salt and 2 tablespoons of vinegar and let cool.
Filtered to eliminate the whey.
Saute chopped shallots for 3 minutes in 2 tablespoons oil.
Put herbs and shallots in a frying pan, add salt, cover and steam for 3 minutes.
all chopped and put in skillet over high heat to dry.
Add the rennet, salt and pepper.
Together with the chopped sliced stuffing, stuff the crepes that you prepared and put them in the oven at 180 degrees for 10 minutes.
You can prepare the crepes the day before and store in the fridge covered with film.
Ingredients and dosing for 4 persons
- For the dough:
- 100 g of flour
- 2 eggs
- 20 cl of milk
- Baking
- 20 g of butter
- Salt
- For the filling:
- 600 g of herbs
- 1 shallot
- 1 pack of cheese slices
- 100 cl of milk
- Wine vinegar
- Olive oil
- Salt
- Pepper