Portions / number of persons: 1-2 per person
Preparation time: 60 minutes
Cooking time: 5 minutes
Category: appetizers and tapas, hot and cold entries, fish and seafood, sauces and funds, eggs, garrisons, international specialities, vegetarian
-Fish and seafood (salmon, hake, squid, prawns…)
(For pancakes) (Exit a) 4 (large)
4 tablespoons flour
200 ml milk
1 tablespoon butter
(For the paprika bechamel)
-1 glass of flour
-2 glasses of hot milk
-1 glass of broth of the cooking of shrimps
-1/3 glass of olive oil
-1 spoonful of sweet paprika de la vera
We beat the ingredients in the blender and let rest in the refrigerator 20 minutes after this time is already ready to curdle. In a hot Nonstick Skillet we spread the base with butter and pour a bucket of mixture and move the Pan so that the mass extends through the base. We hope that you browned on one side, something that can be seen when the crepe is loose, and then give the back as if it were a tortilla and let that you browned on the other side. (We withdraw and leave in a source or dish and thus we accumulate crepes…) We reserve hot.
(Of the béchamel to the paprika)
In a pan or non-stick skillet over medium is oil to be heated, add the flour and fry it until the flour loses white, then add hot milk, the spoonful of paprika and a brewing Cup of the resulting hot broth of the cooking of the prawns little slowly and without stopping to removeWe form a sauce.
Tips: If the béchamel sauce will be lumpy passed by the mixer.
Mounting of the plate
We make the crepes and the bechamel sauce, reserve. Chop the fish and tiny shellfish, we sauteed in a pan fish and seafood with onion, garlic, tomato and parsley, we add a little white wine. Fill crepes with the fried mixed with a little of the bechamel sauce, pour the remaining bechamel on top and serve hot.