RECIPE
Ingredients For the pancakes
90 g flour 2 eggs
7 or 8 tablespoons butter milk
For the filling
20 prawns 1 onion 2 tablespoons cognac
400 ml double cream 2 tablespoons
tomato sauce 2 tsp balsamic vinegar
60 g butter Salt
7 or 8 tablespoons butter milk
For the filling
20 prawns 1 onion 2 tablespoons cognac
400 ml double cream 2 tablespoons
tomato sauce 2 tsp balsamic vinegar
60 g butter Salt
Preparation Mix all ingredients in crepes with 1 teaspoon butter and set aside. In a hot pan pour a ladle of the mixture. Extending across the base of the pan. Cook the pancakes 30 seconds each side.
Peel and chop shrimp, leaving four points. Finely chop the onion and fry in butter, add the chopped shrimp and prawns and fry for 3 whole shrimp minutos.Retirar reservar.Bañar whole and especially with the brandy cook another minute and remove from heat. Add the cream and mix.
Season with salt, add the balsamic vinegar, tomato sauce and stir well. Fill the crepes with shrimp mixture and fold in square packets. Garnish with whole prawns and serve immediately.
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