Zucchini Crepe Bowl With Beer



For the crepes:

  • 2 cups flour
  • 2 eggs
  • 1.5 cups of milk
  • Half glass of beer
  • 0,044 butter
  • 1 pinch of salt

Filling:

  • 1 onion
  • 1 clove of garlic
  • 4 zucchini
  • 0,44 lbs  cream
  • 0,154 lbs crumbled feta cheese
  • 1 tablespoon of olive oil oil
  • half a bunch of dill
  • 4 tablespoons
  • salt, pepper


whisked flour, 2 eggs, milk and beer in a deep bowl with a mixer. Add 1 pinch of salt and 0,044 lbs and wait until you get a smooth texture. Cover it with a clean cloth for 30 minutes.

For the stuffing, peel and chop the onion. Peel and crush the garlic. Clean and grate the zucchini. Clean and chop the dill.

Heat the oil in a pan and sauté the onion and garlic. Zucchini and let it sit for 10 minutes, drinking it through.

Take it off the heat to add and pass the dill. Let it cool. Add the egg, cream, cheese and pepper.

Grease the butter pan with it. 1 ladle of crepes will take long enough to spill and not brown one side.

Turn it over with a plate tool or spatula and send it off side to side. Prepare the crepes in the same way until the ingredients are used up.

It is published in a way that it can be drawn by spreading the inside of a small bowl with a sample of vegetable oils.

Other crepes are prepared in the same way.

Arrange the crepe bowls side by side in the baking basket. Bake on the lowest shelf of the oven at 352 for 10 minutes until golden brown.

When it cools, take it from bowls to quality service. Sprinkle the zucchini inside the crepes and decorate with a shrimp. serve hot.

ENJOY YOUR MEAL

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