The Centol is a very quoted seafood in many parts of Europe, in Spain, although it usually has a fairly high price, it is usually used to prepare Christmas plates. Crepe recipe stuffed with centollo is an original and different way of presenting this coveted fruit of the sea. But don worry because if you can get a center you can do the crepes with any other more affordable crustacean.
| 🚻 2 Diners | 🕘 30m | 🍵 Between | 🤯 Medium Distribution |
| Ingredients to make centro -filled crepes: |
| 1 centollo 50 gr. of salmon roe 1/4 l. of milk 150 gr. from flour 3 eggs 1 leek 1 onion 1/2 Cop |
| Additional characteristics: expensive cost, ideal accompany with white wine, fried |
Ingredients to make centro -filled crepes:
1. To make the crepe cream, enter the eggs into a whipper vessel. Add the flour and milk, season and beat everything well. Add a tablespoon of oil and mixture.
2. Put a splash of oil in a pan and pour a little cream and extend it. Kitchen briefly and turn. Repeat the operation with all the mass.
3. Put the center to cook for approximately 12 minutes in a saucepan with plenty of water. Season. Let them temper, denigate and reserve.
4. To make the filling, itch the onion and the leeks. Put it in a pan with a stream of oil. Season.
5. When you start to take color add the denied centrob. Jump and heat well, wet with the brandy and flambea. Add the tomato and kitchen sauce for 5-8 minutes until the liquid evaporates. Let me temper.
6. Fill the crepes, wrap and fry them in a pan with a stream of oil. It serves 2 crepes by ration and decorates with the salmon and parsley roe.
