Basic crepe recipe
For the filling
2 tablespoons olive oil
1 tablespoon butter
4 medium-sized potatoes, peeled and cut into pieces (250g)
1 onion, cut into pieces
1 1/2 cups milk
1 cooked cabbage leaf, separated into florets
2 cooked carrots, cut into cubes
1/2 cup grated Parmesan cheese
Salt to taste
For the sauce
4 tablespoons olive oil
4 cloves garlic, minced
4 sprigs of parsley, chopped fine
1 1/2 cups all-purpose flour
4 cups chicken broth
Basic crepe recipe
For the filling
2 tablespoons olive oil
1 tablespoon butter
4 medium-sized potatoes, peeled and cut into pieces (250g)
1 onion, cut into pieces
1 1/2 cups milk
1 cooked cabbage leaf, separated into florets
2 cooked carrots, cut into cubes
1/2 cup grated Parmesan cheese
Salt to taste
For the sauce
4 tablespoons olive oil
4 cloves garlic, minced
4 sprigs of parsley, chopped fine
1 1/2 cups all-purpose flour
4 cups chicken broth
Make crepes according to basic recipe, but use an 18cm diameter frying pan to be able to make rolls with the dough
For the filling: In a pan with olive oil and butter, fry potatoes and onion over low heat with the pan covered
Add milk and cook until potato is tender
Blend in processor
Combine this mixture in a bowl, add cabbage leaf and carrot
Add Parmesan cheese and season
Make the sauce: In a pan with olive oil, fry garlic and parsley for 3 minutes
Add flour and stir until golden brown
Gradually add chicken broth, stirring, and let it simmer
Blend in blender
Place 1 tablespoon of filling in the center of each crepe and roll it up
Heat the sauce and serve with crepes
Yields 14 units
220 calories per unit.
