Buckwheat crepes with shrimp stuffing Provencal

Ingredients for Buckwheat crepes with shrimp stuffing Provencal

Instructions for Buckwheat crepes with shrimp stuffing Provencal

To prepare the Buckwheat crepes with shrimp stuffing Provencal recipe, please follow these instructions:

Crepes: mix the flour and salt in a large bowl. Add cold water, little by little, until you have a batter of the same consistency as vandbakkelsesdej (thick, lind). Tires dough with plastic film and set it in the refrigerator 24 hours. The next day, add more cold water until you have a batter with the consistency and regular, thin pancakes. Use lard for baking crepene in, it gives the best looking result. Pour the dough on a not too hot forehead and behind the crepene on both sides, to release the forehead and has got a crisp edge. Server crepene with stuffing: Stuffing: Sauté onions, garlic, peppers, it udkernede tomatkød and thyme in the hot oil 5-7 minutes, season with salt and pepper, move the Pan from the heat and toss the shrimp in the pancakes with the filling and Serve. a bit of væden as well as a dusting of parsley.