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: Easy Tiempo de Preparación: 60min INGREDIENTS 4 Norway Lobsters 1 Small Potato Toasted Pinions Olive Oil PREPARATION Use a mandolin to slice the potato into very thin layers. Peel the Norway lobsters and wrap with the potatoes. Brown them carefully in a frying pan with some olive oil. Sprinkle the pinions
FOR 1 PERSON Difficulty: Easy Preparation: 15min INGREDIENTS 3 Cocochas (hake cheeks) 2 eggs Olive Oil Salt Pepper Beansprout PREPARATION Stir fry the cocochas with some olive oil in the frying pan. Beat the eggs in a bowl, add some salt and pepper and the cocochas. Place a cylindrical mold in the same frying
FOR 10 CRÊPES Difficulty: Medium Preparation: 10 min Rest: 2h Cooking: 50 min INGREDIENTS 800 g crepe dough 750 g of chestnuts 6 yolks 50 g of sugar 1 liter of milk 60 g of flour Zest of an orange 1 tbsp of vanilla essence 50 g of dark chocolate 25ml of liquid cream 1
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