Category Archives: Bring / Eggs-Crepe-and-Omelette
The roll crepes with zucchini and a rich and creamy first course. The crepes are rolled mo 'strudel enclosing a soft filling of grated zucchini and cheese Philadelphia. This original recipe, ideal to prepare for the holidays, is complemented by a delicious basil cream that goes well with the delicacy of zucchini.
Quail eggs in the heart of bread are excellent and substantial breakfast for those who want to start their day with a particular charge: the unusual and original way of presenting them, cooked in a heart of bread, makes them particularly suitable for Valentine's Day! You can serve them by combining some sauce, cheese or sliced, to make it even richer and more complete your breakfast.
The crepe with Nutella and a delicious temptation to taste during a break for a snack, for dessert or as a snack: it is a perfect combination for those who love crepes and cream with cocoa and hazelnuts most popular in the world. Prepare a crepe with Nutella and fairly simple, and the result will be a sweet irresistible at any age.
The crepes with shrimp are a dish delicious and very delicate. The filling contained in a soft cream and crepes prepared with shrimp and enriched with cream and mascarpone melts that give it a unique taste and texture. for 12 crepes with a diameter of 20 cm 40 gr butter 250 gr flour 500 ml fresh whole milk 1 pinch salt 3 eggs for cream of shrimp 2 cloves garlic 1 cup Brandy Butter 40 gr peeled shrimps 500 g Mascarpone 250 g olive oil 2 tablespoons 200 ml liquid cream ground pepper to taste 1 tablespoon tomato concentrate 2 tablespoons chopped parsley Salt to taste Preparation First prepare the batter that you'll need for the crepes: whisk the eggs with the milk (1-2), and pour the mixture into a bowl with the flour (3) and a pinch of salt.
The buckwheat crepes (gallettes de sarrasin) are a version of the classic crepes which are then prepared with buckwheat flour. The buckwheat crepes are especially popular in Britain, where the 00 flour crepes are used exclusively for sweet preparations while buckwheat crepes for savory preparations.
Crepes with Roquefort and walnuts are delicious crepes made with buckwheat flour and filled with a soft filling and tasty French Roquefort cheese, whipped cream and chopped nuts. Crepes with Roquefort and walnuts are a traditional French recipe, in particular in the region of Brittany, where the savory crepes are always prepared using the buckwheat flour (gallettes de sarrasin).
The radicchio and fontina bacon pancakes are a tasty main dish, easy to prepare and very effective. The radicchio and fontina bacon pancakes are simple savory crepes stuffed with of bacon, red chicory from Treviso cooked in butter and fontina. Serve the pancakes bacon radicchio and fontina when they are still warm and the cheese and stringy.
The crepes integral with ham, Swiss cheese and spinach make a dish very tasty and appetizing, the crepes are made with whole wheat flour mixed with milk, melted butter and eggs, ingredients that give the dough a particularly tasty flavor. The filling, made from spinach, ham, Swiss cheese and sauce, makes pancakes deliciously soft and creamy.
THE KITCHEN GIALLOZAFFERANO … ALL A COMIC! In the kitchen of today GialloZafferano you cook buckwheat crepes: thin sheets of pasta and tasty suitable to be stuffed with tasty savory fillings (salmon and cream cheese, blue cheese and walnuts … yumm!). Sonia to help, here are the two inseparable friends Desi and Claire, the two girls (a brunette and the other blonde), actors in cartoon hen and now our guests GialloZafferano.