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Easter Crepes with Sprouts and Edible Flowers

Easter Crepes with Sprouts and Edible Flowers

The unique touch in the preparation of crepes revisited with with sprouts and edible flowers.

 

FIRST COURSE
SEASONAL

 

Ingredients for 6 crepes:
1 egg
125 g type 0 flour
250 ml carbonated mineral water
trio of sprouts
salt to taste.

 

Ingredients for the filling:
300 g green asparagus
half shallot
2 tablespoons of extra virgin olive oil 250 g ricotta
Salt and Pepper To Taste.
To garnish:
mixed fresh edible flowers

 

Preparation:
Start with the preparation of the batter: in a bowl beat the egg with a little salt, add the flour, the sprouts and dilute with the carbonated water until a fairly liquid fluid mixture is obtained. Let the batter rest for about 30 minutes before using it.
Meanwhile, prepare the filling: in a pan with two tablespoons of extra virgin olive oil, add the shallot and let it dry for a few minutes. Add the sliced ​​asparagus, salt, pepper and cook for about 5/10 minutes until they are soft. In a bowl mash the ricotta with a fork and add the asparagus.
Then prepare the crepes: grease a medium-sized non-stick pan with a knob of butter, spread a ladle of batter until it covers the entire surface of the pan. Cook over medium heat on both sides. Repeat the same operation for each crepes.
Finally spread the ricotta and asparagus filling on the crepes, close them in a handkerchief and bake at 180 degrees for 20 minutes until golden brown, after having covered with plenty of grated parmesan and flakes of butter.
Then decorate each portion with fresh edible flowers.

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