Beat the eggs first, incorporate the milk and beat again. Add the flour and beat with 5 minutes electric blender.
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| Ricotta crêpes ingredients: |
| For the panqueques 60gr.de Soft butter 2 eggs a pinch of salt 100g of flour 350cc of milk for the filling 300g of ricotta salt and pepper to taste 1 pinch of nutmeg 100g of cooked ham cooked chopped 100g (½ cup) of chopped nuts for the sauce 250g of milk cream curry at ease basil and slices mince 3 cloves of garlic chopped 100g of grated cheese |
Ricotta crêpes ingredients:
2. Before the first pancake place a slice of butter, melt it and move the pan until the butter covers the surface well. Pour a measure of half a bucket if they will be finite, and an entire ladle if you want them to come out thicker, and make the dough be distributed uniform throughout the pan.
3. cook on both sides. It is normal for the first to break and discard it. Add butter in the pan every two or three pancakes. Keep over medium heat for the first pancakes and lower the heat as the following are made.
4. For the filling the ricota (well drained), ham, pepper and nutmeg and the nuts create the crêpes with the ricota mixture and fold them as if they were handkerchiefs
5. For the sauce, the 3 garlic cloves are added.
