INGREDIENTS

milk 300

Butter 40g

Salt

2 medium eggs

250gr Flour type 00

10 Prawns

3 Zucchini

Parsley

E.v.O oil

1 Clove Garlic

Cherry tomatoes 5/6

for the sauce

80gr Butter

60gr Flour

250 ml Milk

Nutmeg

1 tsp Saffron

Salt


HOW TO MAKE IT

Start by preparing the dough for the crespelle putting in a vessel flour, butter at room temperature, milk, eggs and salt. Mix well all the ingredients so as to be a beautiful creamy dough, let it rest in the fridge for 10 minutes. Meanwhile, prepare a mixture of garlic and parsley, clean the zucchini and cut into thin strips,  chop the tomatoes into small cubes and add the prawns which have previously cleaned and cut into small pieces, cook everything in a pan just 2/3 minutes and the filling is ready. Now grease a pan with a little oil and help yourself with a big spoon to pour the right amount of dough (remember to make it thin) cook 2 minutes on each side and the crespelle are ready.
Now the sauce. Melt butter in a saucepan, add flour and form the usual mixture, gradually add the cold milk and stir gently for the time you need to amalgamate, now add salt and finally the saffron (good quality ) and the game is done.
Stuff the crespelle to a cm end of it and roll forming cylinders that you can cut as you see on the picture. Put the crespelle on a layer of saffron sauce and serve.

Buon Appetito! 

Chef Paolino

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