PARA 8 PANQUEQUES
Difficulty: Fácil
Preparation: 50min
Rest: 30min
Cooking: 20min
Making the Dough…
Beat the eggs in a bowl using a manual beater. Beat the egg whites first until they get some consistency. Add the yolks and beat slowly until they are completely incorporated.
Dissolve the flour in cold milk. You must remove all lumps. Add the eggs and mix until dough is smooth and homogeneous. Let the dough rest during half an hour.
Preparing the Filling…
Remove the heart from the apples, peel and thinly slice. Sprinkle with sugar.
Cooking Pancakes…
Lightly grease the Crepe Pan with butter. Poor a small quantity of dough and add some apple slices. Cover with some more dough, put a lid on the Crepe Pan and cook at low temperature until the base is brown. Turn the pancake upside down and cook the other side.
Serve and Flambé…
Warm the rum, place each pancake in an individual dish, sprinkle with some sugar, add the rum and flambé. Serve immediately.
FOR 2 PERSONS Difficulty: Medium Preparation: 30min INGREDIENTS 2 Cornish Hens 100gr Spanish Rice 10gr Black Truffle 1 Shallot 10gr Butter Reduced Vinegar 300ml Chicken Broth Arugula Flower Salt Pepper Olive Oil PREPARATION Poach butter and shallot until shallot is soft. Add rice and stir for a couple of minutes. Add chicken broth gradually while
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