Tires Cargo Trailer Cabo San Lucas

crepes of rice flour and buckwheat stuffed with leeks salmon and Crepes

INGREDIENTS (serves 4)


For the crepes:


300 ml fresh milk 75 grams of rice flour
40 g of wheat flour Saracen
15 g butter, melted 2 eggs

extra virgin olive oil salt



For the filling:

400 grams of chopped fresh salmon
2 leeks

1 tablespoon grated Parmesan cheese 1 / 2 cup
dry white wine 2 tablespoons extra virgin olive oil salt

pepper


PROCEDURE

For the crepes: Beat eggs in a bowl with a whisk, stir in sifted flour gradually, then add a pinch of salt and some milk.
When the mixture is smooth and homogeneous, then add the remaining milk to the wire and melted butter.
Cover and let stand for one hour.
Cook the pancakes in a nonstick pan or lightly oiled cast iron and fall well: pour a ladle at a time into the pan, making it rotate quickly to spread the mixture evenly over the surface: Cook until bubbles appear (about a minute), then turn your pancake and finish cooking for another 30-40 seconds.
Remove the crepe from the pan and place on a plate.
Continue to cook the pancakes until the end of the compound, stacked as they are ready.
For the filling: Peel the leeks by removing the green part and roots, wash and cut them into goals.
in a pan with two tablespoons of olive oil for a few minutes, add a little water, cover and simmer for no more than 10 minutes.
Add the salmon cubes and fry over high heat and deglaze with wine.
Remove from heat, adjust seasoning with salt and freshly ground pepper Parmesan cheese.
Stuff the crepes, folded towel and serve.