I saw them in a cooking magazine and I could not resist them. Any change in the ingredients and go. In the filling variations may be made a diner's taste.
Ingredients: 125 gr
. Leek
125 gr.
mushrooms 3 tomatoes
15 gr.
grated Parmesan 3 tablespoons.
oil ½ teaspoon cayenne salt and pepper sage
For the dough: 125 gr
.
flour 1 egg 1 ½ cups
milk
salt Preparation:
Crust: Mix flour, egg, milk and a pinch of the until it is linked and standing.
Heat some oil in a skillet over low heat and pour two tablespoons of the dough. Cook the crepe until golden. Reserve it to heat, covered. Prepare seven more.
Filling: Sauté in a skillet meat. Add the chopped leeks and mushrooms, cayenne and sage. Cover and cook.
Fill each crepe and roll.
Place in a baking pan and put over sliced \u200b\u200btomatoes. Sprinkle with grated cheese and bake for 15 to 20 minutes.
Ingredients: 125 gr
. Leek
125 gr.
mushrooms 3 tomatoes
15 gr.
grated Parmesan 3 tablespoons.
oil ½ teaspoon cayenne salt and pepper sage
For the dough: 125 gr
.
flour 1 egg 1 ½ cups
milk
salt Preparation:
Crust: Mix flour, egg, milk and a pinch of the until it is linked and standing.
Heat some oil in a skillet over low heat and pour two tablespoons of the dough. Cook the crepe until golden. Reserve it to heat, covered. Prepare seven more.
Filling: Sauté in a skillet meat. Add the chopped leeks and mushrooms, cayenne and sage. Cover and cook.
Fill each crepe and roll.
Place in a baking pan and put over sliced \u200b\u200btomatoes. Sprinkle with grated cheese and bake for 15 to 20 minutes.
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