Crepes Spring

Crepes Spring
(This recipe is created by Nuxia)
This recipe was created by Nuxia for the arrival of spring. A simple and tasty dish starring the green color, is that so stood out from the earth in this wonderful period of tepid warmth.

Ingredients:
For the crepes:
250 ml of milk
150 g of flour 00
2 eggs
1 bunch of parsley, finely chopped
salt
black pepper
a pinch of nutmeg
2 tablespoons extra virgin olive oil

For the filling:
250g of Crescenza cheese

For Creamy:
240g grams of fresh or canned peas
chopped red onion or alternatively, white.
Salt and pepper
extra virgin olive oil

Prepare the sauce: In a pan heat a little oil and add the chopped onion and sauté just add the peas. stir quickly and add a glass of water for cooking and a pinch of salt. The cooking time varies depending on what kind of peas are used, ie fresh, precooked, or frozen. (In the meantime you can prepare the crepes). Once cooked turn off the heat and allow to heat with a lid. Turn the oven to 220 ° C - ( 425° F ) . Prepare the batter for crepes: Whisk the eggs, add the flour, milk, olive oil, parsley, salt, pepper and a pinch of nutmeg. (The extra virgin olive oil is added into the batter so they do not need to grease the pan after cooking the crepes. Alternatively use the melted butter. This is a trick of the chef in my house, of which I am proud! ) Mix well, so that no lumps in the dough. Heat a nonstick skillet. Pour a small amount of batter into the pan to cover with a thin layer on the bottom of the pan and cook for a minute or so, both sides of the crepes. Continue until all crepes. Will total 8 to 12 crepes around. Cut the cheese in large cubes. Calculate a big cube for each crepes. Place each cube with a side of each crepe. Then fold it in two parts, and finally again on itself, forming a triangle. Coat a baking sheet with parchment paper and place inside the crepes. Bake for 5 -10 minutes. The cheese inside the crepes to warm up, but does not run out of pancakes! In meanwhile pass the peas to the mixer with a little water cooking. Add a pinch of pepper and adjust salt if necessary. Mix everything until creamy. Put the center of each dish with cream of peas. Remove from oven and arrange the crepes on the cream of peas. Pour a drizzle of extra virgin olive oil and serve.
Recipe of the 2012/03/29