Bestseller
Pumpkin Seed Pesto Crepes
Difficoltà: Easy
Tempo: 30 min
Persone:
Ingredienti
Procedimento
Method:
First prepare the crepe batter;
In a bowl, combine the chickpea flour with the milk, add the eggs, a pinch of salt, and whisk well to incorporate all the ingredients. Set aside and now prepare the pesto. After thoroughly washing the parsley and basil, dry them and place them directly into the blender. Add the garlic clove, season with salt, and pour in the lemon juice and zest. Blend the blender briefly, then open the lid and gradually add the extra virgin olive oil until the desired consistency is achieved. Melt a knob of butter in a nonstick pan over medium heat. Pour a ladle of crepe batter into the hot pan. Cook the crepes for one minute per side, then continue until all the batter is used. Cut the Emmental cheese into thin slices. Now take each crepe and spread a spoonful of pumpkin seed pesto on top. Arrange the Emmental slices on top of the pesto and roll the crepes into a tube. Snip off the ends and roll the rest of the crepe into rolls. Cut the ham slices into long, thin strips, about 1.5 cm long. Wrap each roll with a strip of ham. Take a baking sheet and grease it with a drizzle of oil. Arrange the rolls on the baking sheet and bake at 180°C (350°F) until the cheese melts and the ham becomes crispy. All that's left to do is serve and enjoy.
In a bowl, combine the chickpea flour with the milk, add the eggs, a pinch of salt, and whisk well to incorporate all the ingredients. Set aside and now prepare the pesto. After thoroughly washing the parsley and basil, dry them and place them directly into the blender. Add the garlic clove, season with salt, and pour in the lemon juice and zest. Blend the blender briefly, then open the lid and gradually add the extra virgin olive oil until the desired consistency is achieved. Melt a knob of butter in a nonstick pan over medium heat. Pour a ladle of crepe batter into the hot pan. Cook the crepes for one minute per side, then continue until all the batter is used. Cut the Emmental cheese into thin slices. Now take each crepe and spread a spoonful of pumpkin seed pesto on top. Arrange the Emmental slices on top of the pesto and roll the crepes into a tube. Snip off the ends and roll the rest of the crepe into rolls. Cut the ham slices into long, thin strips, about 1.5 cm long. Wrap each roll with a strip of ham. Take a baking sheet and grease it with a drizzle of oil. Arrange the rolls on the baking sheet and bake at 180°C (350°F) until the cheese melts and the ham becomes crispy. All that's left to do is serve and enjoy.
