| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | eggs |
| 1 | egg yolk |
| 3/4 Tasse | water |
| 1 1/4 Tasse | milk |
| 1 Teelöffel | Brandy |
| 1 1/2 Esslöffel | vegetable oil |
| 1 Tasse | flour unbleached |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | Seasoning salt |
| 1 Teelöffel | sugar |
| 2 1/2 Esslöffel | green onion minced |
| 1 1/4 Teelöffel | Taragon (dried) |
| 2 Esslöffel | Parsley (finely minced) |
| 3 | Shallots (pressed) |
| 12 x ca. 30 g | ricotta cheese |
| 3/4 Tasse | parmesan grated |
| 2 | Shallots (pressed) |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Tarragon |
| 1 Esslöffel | parsley minced |
|
Whisk eggs lightly. Whisk in rest of liquid ingredients. Gradually sift in dry ingredients, whisking after each addition. Stir herbs into the batter and let sit covered for an hour, or cover and refrigerate until ready to make crepes.
With a fork, beat up and blend filling ingredients. Make the crepes being sure to stir each time as the onion tends to sink to the bottom. With a rubber spatula, spread a thick coat of the filling over each crepe.
Brush the rolled up crepes with melted butter, then roll in grated parmesan cheese. Bake at 350 degrees for 8 minutes, then turn oven to broil for a minute or two to lightly brown the tops.
Coleman
|
|
Anmerkungen zum Rezept:
|
