Portions / number of persons: 2
Preparation time: 45 minutes
Cooking time: 5 minutes
Category: Snacks and tapas, eggs, garnishes
-4 tablespoons flour
-200 ml milk
-100GRMS of melted butter
-2 handfuls of grated Gruyere cheese
-2 handfuls of grated Parmesan cheese
-Herbs to taste
-Flour egg batter
We make the crepes, beat the ingredients in the blender and let rest in the refrigerator for 20 minutes after this time is already ready to curdle. In a hot Nonstick Skillet pour a bucket of mixture and move the Pan so that the mass extends through the base.
The mass that has not been attached to it is poured again with the rest of the mixture. 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 withdrew and stopped in a source or dish, and thus we accumulate crepes.
Fill each crepe with cheese Gruyere, Parmesan cheese and a pinch of herbs of Provence mixed and rolled. We rearmost the crepes in flour, beaten egg, bread crumbs and FRY in a pan with plenty of hot oil. Drain on absorbent kitchen paper and serve.