Aragonese crews can be elaborated following the traditional recipe of crews, using any of the two most common vegetables: the boots, or the chard. The most typical carnival crews are borajas crews; While in our case we have chosen to make them with tender and fresh chard. Any of the two formulas is equally tasty. The really important thing about this recipe is to know how Use the leaves, and reserve what is left over for another recipe such as an chard to the cream. Do you dare to try these delicious bearding crews that we propose in recipes?
| 🚻 2 Diners | 🕘 30m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make Barbastro crews: |
| 6 sheets of fresh chard 1 egg unit 150 grams of flour 15 milliliters of anise 50 milliliters of milk 90 grams of sugar 2 drops of vanilla essence 1 over gasifying powder powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Barbastro crews:
1. Before starting with the recipe for Crespillos de Barbastro, we present the ingredients we need.
2. In a bowl we beat the egg with the gasifier and 3/4 of sugar. We will see that the beaten egg goes up as if it were to the snow point. That is the right point.
3. Add the milk, the essence of vanilla and the anise, and beat again. Now we are gradually adding the flour and we integrate it until there is no grume and the dough is semi -liquid but uniform.
4. We cut the chard to be of a size that we can fry in the pan, we wash them and drain. We soak the leaves of the chard (which are well smeared on both sides).
5. We will fry the chard sheets battered in the crew for crews obtained in a pan with olive oil and, when they are golden brown, we drain them on a plate with absorbent paper.
6. We serve Barbastros crews in a sugar fountain above. Ready to enjoy vegetarian dessert!
