Filled crêpes with mint
A tasty Italian recipe. The main course contains the following ingredients: meat, flour, salt, eggs (M), milk, butter, orange, saffron threads, ricotta (250 g), mozzarella (125 g), liquid meat broth (pot a 210 ml), fresh mint ( 15 g), pepper and Parmesan cheese (piece).
Flour and salt tip above bowl seven, making a well in the middle. Bring eggs over the dimple and knock them loose with whisk. Mix milk with 3/4 dl of water and swirl for a dash of flour. Melt butter in a saucepan and stir 2 tablespoons of butter. Fry the frying pan thinly with a little melted butter. Fry 2 tablespoons in frying pan. Pan around so that batter is evenly distributed over the bottom. Lightly fry the flange in 30 seconds, turn and slide out of the pan. Bake 11 more flanges in the same way. Wash orange under cold running water. Peel of half of orange grating and squeezing. In a bowl, measure 1 tablespoon of orange juice. Saffron in here weeks. Mozzarella fine grating. Mix in orange peel, orange juice with saffron, ricotta, mozzarella and meat stock. cut fresh mint very finely and mix it. Season with pepper. Spread out the flange on the work surface. Fry 1 tbsp on each flange. Fold up the crêpes into an envelope and place in a baking dish.
Preheat the oven to 175 ºC or gas oven 3. Bake in the middle of the oven for 20 minutes until golden brown. Spread butter over pancakes. Sprinkle with grated parmesan cheese.
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