Salty cake with dandelion and almond cream
120 recipes
Baked crepes with seasonal vegetables
ingredients
servings
8
Brown rice flour
100 grams
Amaranth flour
100 grams
Cornflour
4 spoons
Extra virgin olive oil
1 spoon
Natural sea salt
to taste
Walnut milk
500 grams
Brown rice flour
50 grams
Sunflower oil
50 mL
Natural sea salt
to taste
Onions
1 half
Celery
1 stem
Carrots
1 unit
Beets
3 cups
Fresh sage
5 leafs
Cashew nuts
120 grams
Water
50 mL
Food yeast flakes
1 spoon
Rice cream
2 spoons
Iodized salt
1 pinch
first courses from world
Baked crepes with seasonal vegetables
Baked crepes with seasonal vegetables
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious recipe, perfect to amaze and delight on special occasions, but also designed for everyone!
preparation
step 1
First we prepare the crepes. In a bowl, combine the flour, cornstarch and salt. Then add the olive oil and incorporate the water little by little with the help of a whisk. Then leave the mixture to rest for about 30 minutes in the refrigerator.
step 2
Transfer the mixture just obtained in another bowl, filtering it with a strainer. In this way you will eliminate any lumps. At this point, heat a non-stick frying pan with a thick base and add the bottom to the bottom with very little seed oil.
step 3
Pour a ladle of the mixture into the center of the pan and distribute it evenly to obtain a thin layer. When the edges of the pancake are detached from the pan, it's time to turn it around, being careful not to break it.
step 4
Transfer the freshly prepared crepe into a plate and continue to prepare all the other ingredients until the ingredients are used up. With these doses you should get 8.
step 5
Once the crepes are ready, it is time to make the béchamel. In a saucepan, add the rice flour and sunflower oil. Bring it all over the fire and start mixing with the help of a whisk so that the two ingredients are perfectly mixed.
step 6
Then add the vegetable drink little by little, stirring constantly. Then bring the béchamel to a boil and let it cook until it thickens. Once ready, add salt and nutmeg to taste.
step 7
And now let's go to the filling! First put the cashews to rehydrate in a bowl. Meanwhile, finely chop the celery, carrot, onion and sage and transfer everything into a pan. Season with a little oil and a little water and cook on medium heat.
step 8
While the vegetables are frying, coarsely cut the leaves of beetle previously washed under running water. When the mixture is withered enough, add it, season with salt and pepper and put the lid on.
step 9
While the vegetables are cooking, prepare the cream of cashews. In the mixer put the drained cashew nuts, 50 ml of water, the rice cream, a pinch of salt and the flake food yeast. Mix everything in order to obtain a smooth and homogeneous cream.
step 10
When the vegetables are cooked, transfer them to a bowl and incorporate the cashew cream. Then use this stuffing to fill the crepes:
step 11
spread a generous spoonful in the central part, after which fold the two vertical sides of the crepe and roll it up, so as to obtain a kind of bundle.
step 12
Spread half of the béchamel on the bottom of a baking dish or baking sheet, then place the crepes in a single layer, so that the side of the closure rests on the bottom. Cover with the remaining béchamel sauce, season with a little oil and bake at 220 ° C for 30 minutes.
step 13
Leave the crepes to cool before serving and if you like, complete the surface with some toasted almonds and fresh herbs.
