Whole grain crepes with Crème fraichefyld

Name: Whole grain crepes with Crème fraichefyld
Yield: 12 pcs
Ingredients: 0.5 tsp Salt; 0.75 dl Broth; 2 tbsp Melted butter or margarine; 2 tbsp Butter or margarine; 2.5 dl Wholemeal wheat flour; 2.5 dl Milk; 3.5 dl Sour cream 18%; 3.5 dl Grated Parmesan cheese; 3-4 dl Zucchini grated and squeezed free of moisture; 4 Eggs

Mains

Cook time: 0 min.
Servings: 12 pcs

Ingredients for Whole grain crepes with Crème fraichefyld

0.5	tsp	Salt
0.75	dl	Broth
2	tbsp	Melted butter or margarine
2	tbsp	Butter or margarine
2.5	dl	Wholemeal wheat flour
2.5	dl	Milk
3.5	dl	Sour cream 18%
3.5	dl	Grated Parmesan cheese
3-4	dl	Zucchini grated and squeezed free of moisture
4		Eggs

Instructions for Whole grain crepes with Crème fraichefyld

To prepare the Whole grain crepes with Crème fraichefyld recipe, please follow these instructions:

Batter: whisk all the ingredients together in the blender and let the dough rest for 1 hour. It may want to. dilute with a little more milk.

pour 2-3 tbsp. dough on a small buttered Pan (ca. 15 cm. in diameter) and behind the pancakes on both sides over direct heat, until golden.

Filling: saute the squashen in the butter until it is tender and mix it with sour cream and cheese.

Put a little fill on each pancake and roll together, server with a bechamel or mornay sauce (cheese sauce).

Tips:
Variation: Byt the cheese out of 6 tablespoons. minced onion, sauté together with squashen.

The pancakes are suitable for freezing.

Whole grain crepes with Crème fraichefyld

Ingredients for Whole grain crepes with Crème fraichefyld

Instructions for Whole grain crepes with Crème fraichefyld

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