The day we published the recipe for salmon crepes we noticed something we already suspected: people likes pancakes. And I think the crepes like because, despite being a very easy recipe and affordable for anyone, has a point of exoticism by the fact not part of traditional Spanish cuisine. In addition, the crepes are those foods that, with an appropriate filler, adapt to all situations: lunch and dinner formal and informal, can be made savory or sweet (for dessert), etc.
The fact is that people have many reasons to return to try the crepes, in this case with a filling of ham and pumpkin. The Spanish ham, pumpkin and autumn, with a mixture for which we will also use red pepper and onion. I'll tell you all then (in order to simplify, I have related to the preparation of crepes on one hand, and the filling of ham and pumpkin on the other):
The fact is that people have many reasons to return to try the crepes, in this case with a filling of ham and pumpkin. The Spanish ham, pumpkin and autumn, with a mixture for which we will also use red pepper and onion. I'll tell you all then (in order to simplify, I have related to the preparation of crepes on one hand, and the filling of ham and pumpkin on the other):
Ingredients (for 8 crepes):
3 small eggs
1 cup flour
1 cup milk
butter
salt
Development of the crepes:
1. Beat 3 eggs.
2. Add the flour while stirring, then milk, a tablespoon of butter and a little salt. Pass the mixer until dough is smooth.
3. Let stand for about 2 hours in a cool, dry place.
4. In a skillet over medium heat (nonstick or ceramic, and medium size) throw a knob of butter and melt.
5. Pour the bucket half pancake and well spread throughout the pan. After 30 seconds or so, turn around. Remove, book, and repeat until all the dough end. (They have to leave at least a dozen pancakes).
3 small eggs
1 cup flour
1 cup milk
butter
salt
Development of the crepes:
1. Beat 3 eggs.
2. Add the flour while stirring, then milk, a tablespoon of butter and a little salt. Pass the mixer until dough is smooth.
3. Let stand for about 2 hours in a cool, dry place.
4. In a skillet over medium heat (nonstick or ceramic, and medium size) throw a knob of butter and melt.
5. Pour the bucket half pancake and well spread throughout the pan. After 30 seconds or so, turn around. Remove, book, and repeat until all the dough end. (They have to leave at least a dozen pancakes).
Ingredients (for the filling of ham and pumpkin pancakes):
175 gr. bell pepper
200 gr. pumpkin
1 leek
100 gr. Iberian ham
50 gr. Parmesan cheese
10 cl. of cream
Development of ham and pumpkin pancakes:
1. Wash and chop very finely chopped squash, bell peppers and leeks, and toss into the pan over medium heat with a good oil chorretón.
2. When everything is well fried, add the ham, give a few laps to take everything right, and away from the fire.
3. Pour the proportionate amount of pumpkin filling, pepper, leek and ham on each pancake, add a dash of cream and gently circling close.
175 gr. bell pepper
200 gr. pumpkin
1 leek
100 gr. Iberian ham
50 gr. Parmesan cheese
10 cl. of cream
Development of ham and pumpkin pancakes:
1. Wash and chop very finely chopped squash, bell peppers and leeks, and toss into the pan over medium heat with a good oil chorretón.
2. When everything is well fried, add the ham, give a few laps to take everything right, and away from the fire.
3. Pour the proportionate amount of pumpkin filling, pepper, leek and ham on each pancake, add a dash of cream and gently circling close.
4. We place the pancakes on a cookie sheet on parchment paper, we take a bit of Parmesan cheese, and put it in a preheated oven at 200 ° C for about 10 minutes, until cheese is browned.
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