Pela 24 prawns, reserve the heads.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make crepes stuffed with prawns: |
| ½ l. from milk 150 gr of flour 3 eggs 1 on ink ink 32 gambas 1 leek Virgin Extra Hojiblanca salt pepper perejil |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to make crepes stuffed with prawns:
2. Pica the garlic cloves in sheets and put to poach in a casserole with a little oil.
3. Dora a little and add the heads of the prawns, crush them and throw the brandy.
4. flamba and pour the tomato sauce and water.
5. Sazona and let it reduce for 15-20.
6. Crush with a blender and pass the sauce through the Chinese.
7. Pica El Leek and the onion finely and put to poach in a pan with oil.
8. Salpimient, add the peeled prawns to the pan.
9. Salt them and add 1 tablespoon of flour.
10. Rate a little and pour 1/4 liter of milk. Kitchen a little and let it temper.
11. Put in a jug, the rest of the flour, eggs, squid ink, 1/4 l. of milk, a tablespoon of oil, salt and chopped parsley.
12. Crush with the electric blender.
13. Put a drop of oil in a pan, pour a little crepe dough and extend it.
14. cook briefly and turn.
15. repeat the operation until the entire mass is finished.
16. Fill the crepes, fry them briefly in a pan with oil and drain them on a plate with kitchen absorbent paper.
17. Remove the oil from the pan and saute the entire prawns.
18. It serves 2 crepes, a couple of sauteed prawns and a little sauce by ration.
19. The pasta does not have to be very liquid, it must have consistency.
20. To check it, wet a spoon in the dough, turn around and pass a finger.
21. If the footprint is clear, it will indicate that the dough point is appropriate.
22. For 4 people.
