When it comes to children there is nothing better than individual recipes that do not include dishes to be enjoyed. With the little ones on holiday, at a cousins’ reunion or at a birthday party, the pretend crepe will be a hit!
With chopsticks in hand, children will be enchanted by the captivating flavor of this delight! In fact, this recipe is also perfect for those who want to sell delicacies and don’t know where to start. After all, we already know the traditional crêpe and, to try it at home without the need for any specific utensils, just embrace the tricks in the Kitchen Guide! Look down:
Fake crepe recipe
Preparation time: 1h20
Performance: 6 servings
Difficulty level: average
Ingredients:
Pasta
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 cup (tea) oil
- 1 cup (tea) warm water
- 500 g of wheat flour
- Flour for kneading the dough
Filling
- 200 g of medium diced mozzarella
- 200 g of ham cut into medium cubes
- Margarine for greasing
- Oregano for sprinkling
Preparation method:
- For the dough, mix the yeast, salt and sugar until liquid, add the oil and warm water and mix. Tip: Add the wheat flour and mix until it comes away from your hands.
- Work the dough well, form 10 balls and let them rest on a floured surface for 30 minutes or until they double in volume.
- For the filling, arrange about 3 or 4 cubes of sliced meat per toothpick, interspersing them.
- Open each ball with a rolling pin, place the barbecue stick on top of the dough and roll it up like a roll.
- Place them on a greased baking tray, brush them with the egg yolk, sprinkle with oregano and cook in a preheated oven for 20 minutes or until golden, remove from the oven and serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
