Milk
5 eggs
1/2 cup water
1/2 cup milk
5 spoons wheat flour
1 spoon olive oil
A pinch of salt
Filling
500g creamy cheese type Catupiry®
Sauce
1 cup milk
1 cup cream
1/4 cup chicken broth
1 spoon grated Parmesan cheese
Milk
5 eggs
1/2 cup water
1/2 cup milk
5 spoons wheat flour
1 spoon olive oil
A pinch of salt
Filling
500g creamy cheese type Catupiry®
Sauce
1 cup milk
1 cup cream
1/4 cup chicken broth
1 spoon grated Parmesan cheese
Mixture: put all the ingredients in a blender and blend for 7 minutes
Pour half of the mixture into a small anti-stick pan, tilt the pan to cover the bottom completely and let it brown slightly on both sides. Reserve
Repeat the operation until all the mixture is used up
Knead the creamy cheese with a fork and spread over half of each pancake
Fold in half and fold again to form a fan shape
Arrange them in a refrigerator and reserve
Mix all the sauce ingredients and bring to a boil
Remove from heat and pour over the pancakes
Bake in the oven until golden brown and serve immediately.
