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 Preparation: 15min INGREDIENTS Taleggio cheese Flour Eggs Beer Toasted bread Bilberry jam 1 liter olive oil PREPARATION Mix flour, eggs and beer to get a pastry thick enough to breadcrumb taleggio cheese. Heat up olive oil in a wok on high flame and fry cheese. Once fried, put the cheese
FOR 2 PERSONS Difficulty: Medium Preparation: 45min INGREDIENTS 1 Lobster 2 Prawns 2 White Fish Cuts 2 Onions 4 Garlic Cloves 1/2L White Wine 500gr Tomato Sauce 300gr Single Cream Olive Oil Grated Parmesan PREPARATION the onions in julienne and brown in a casserole together with the garlic cloves and some olive oil. Add the
FOR 2 PERSONS Difficulty: Medium Preparation: 40min INGREDIENTS 100gr “Bomba” Rice 250ml Fish Stock 50gr Shelled little Prawns 50gr Small Squid 2 Garlic Cloves (chopped) 100gr Grated Tomato Sweet Red Pepper Olive Oil Saffron Squid Ink Parsley Oil PREPARATION Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato
Comments