Servings:
4
Prep time:
60
Cooking time:
20
INGREDIENTS
- - 150 g of flour type 0 Probios
- - 3 eggs
- - 30 courgette flowers
- - 1 handful of pumpkin seeds Probios
- - 1 bunch of chives
- - 120 g of cream soy Soy & Soy
- - Extra virgin olive oil
- - Sea salt from Trapani's WWF Park
- - pepper
INSTRUCTIONS
- Riunite in a bowl the flour, 220 ml of water, a pinch of salt and knead the mixture until it is smooth and without lumps. At this point, built-in the beaten eggs and put the batter to rest for half an hour in the refrigerator.
- Remove the Goblet of 12 zucchini flowers, unopen and roll it on a cloth.
- Heat a crêpe griddle or a oiled pan of 20-22 cm, and roll out a ladle of batter. Put crepe on a flower of coagulated pumpkin open and cover with another layer of very thin batter. When the base at the bottom of the crepes is golden brown, turn around and make the color the same way.
- Toast the pumpkin seeds in a frying pan, add 3 tablespoons of olive oil and saute for a minute the rest of the flowers and pumpkin cut into quarters. At the end pour the soy cream, salt and pepper.
- Blanch the chives for a minute and then emmerse in water and ice.
- Spread a tablespoon of filling in the center of each crepes, form a bundle tying him with chives. Heat the crepes in the oven before serving.
