First course
Crepe with spring vegetables and jerusalem artichoke cream
Ingredients
- 2 eggs
- 150 gr flour
- 400 ml of milk
- 20 gr of butter
- 200 gr of fresh spinach
- 1 spring onion
- 5 artichoke bottoms
- 300 gr snow peas
- 250 gr fresh or frozen peas
- 500 gr of jerusalem artichoke
- Grated parmesan cheese
- Extra virgin olive oil
- Salt and pepper
Times
- Preparation time: 60 minutes
- Cooking time vegetables: 15 minutes
- Cooking time Jerusalem artichokes: 20 minutes
- Shock freezing crepe: 90 minutes
- Blast chilling time crepe: 2 hours
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Average
Proceeding
In a bowl, mix the eggs with the flour, avoiding to form lumps. While stirring, add the milk and a pinch of salt. Let the batter rest in the Freddy pre-cooled with the function of blast chilling for 15 minutes.
After the necessary time, pour a ladle of batter into a non-stick frying pan lightly greased with a little butter, create a thin disc by rotating the pan and cook the pancake on both sides. Then continue with the rest of the batter until you get 8 crepes. For the filling, cut the onion and the snow peas into strips and sauté in a pan with a little oil; after a few minutes add the peas and spinach. Season with salt, pepper and finish cooking quickly.
In a separate pan cook the artichoke grounds with a little olive oil and a glass of water for about 15 minutes, then cut them into cubes and add them to the other vegetables. Cool the cooked vegetables in the Freddy with the function of blast chilling for 10-15 minutes to avoid oxidation.
Meanwhile, in a pot full of water, boil for about 20 minutes the previously peeled Jerusalem artichokes with the help of a potato peeler. Once cooked, drain and blend with a blender, salt and pepper.
Mix the vegetables with two tablespoons of Jerusalem artichoke cream and stuff all the crepes, rolling them around the filling to close them. Place them on a plate covered with parchment paper and bake in the preheated oven to 180ºC, sprinkled with a handful of grated Parmesan cheese, for 15 minutes. Serve with a little Jerusalem artichoke cream and a drizzle of oil.
After the necessary time, pour a ladle of batter into a non-stick frying pan lightly greased with a little butter, create a thin disc by rotating the pan and cook the pancake on both sides. Then continue with the rest of the batter until you get 8 crepes. For the filling, cut the onion and the snow peas into strips and sauté in a pan with a little oil; after a few minutes add the peas and spinach. Season with salt, pepper and finish cooking quickly.
In a separate pan cook the artichoke grounds with a little olive oil and a glass of water for about 15 minutes, then cut them into cubes and add them to the other vegetables. Cool the cooked vegetables in the Freddy with the function of blast chilling for 10-15 minutes to avoid oxidation.
Meanwhile, in a pot full of water, boil for about 20 minutes the previously peeled Jerusalem artichokes with the help of a potato peeler. Once cooked, drain and blend with a blender, salt and pepper.
Mix the vegetables with two tablespoons of Jerusalem artichoke cream and stuff all the crepes, rolling them around the filling to close them. Place them on a plate covered with parchment paper and bake in the preheated oven to 180ºC, sprinkled with a handful of grated Parmesan cheese, for 15 minutes. Serve with a little Jerusalem artichoke cream and a drizzle of oil.
Tips
You can quickly cool the crepes in the Freddy, directly from the oven, and then store them in the fridge for a week as just done. If necessary, all you have to do is take from the fridge the crepes you want to consume and regenerate them in the preheated oven to 180ºC for about 10 minutes.
You can also freeze crepes, and then store them in the freezer for up to 6 months. To regenerate them you just need to heat them in the oven at 180ºC for about 15 minutes.
You can also freeze crepes, and then store them in the freezer for up to 6 months. To regenerate them you just need to heat them in the oven at 180ºC for about 15 minutes.