Cluster crepe recipe: easy, quick and sophisticated

A different way to prepare a filled dough: using the crêpes recipe and forming little parcels

Perfect recipe for crepes to fill and tie in a little parcel, with fresh chives. A sophisticated and easy to make dish

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:10

Intermission: 00:30

TOOLS

1 non-stick pan(s), 1 spatula(s), 1 whisk(s), 1 bowl(s) (optional), 1 brush(es), 1 pan(s), 1 ladle

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Pasta ingredients:

– 180 ml of fresh cream (35% fat)

– 1 cup(s) of water (+ a little extra, if necessary, to adjust the consistency of the dough)

– 1 cup(s) of wheat flour

– 2 large eggs

– salt to taste (pinch)

Ingredients FOR GREATING:

– olive oil to taste

Ingredients FOR TYING:

– green onions to taste (1 unit per long crepe)

PREPARATION:

1. Estimated yield: The recipe (02 portions) yields 4 to 5 large crêpes, prepared in a pan with a diameter of 25 cm and a bottom of 20 cm.
2. Filling: Choose a firm fill with low humidity to avoid leaks and ensure closure of the bundles.
3. Separate all necessary ingredients and utensils.
4. Bring a pot of water to the boil over a high heat to blanch the chives.
5. Make sure the non-stick pan is in good condition to prevent the dough from sticking.
6. Choose the filling you prefer and combine it with a sauce.

PREPARATION:

Preparation of Stuffed Crepe Pastry in Bundle Format:

1. In a bowl or blender, beat the eggs with the cream and water for 1 to 2 minutes or until smooth.
2. Add the wheat flour little by little, stirring continuously to avoid the formation of lumps.
3. Add salt to taste.
4. Check the consistency: it must be fluid, light and flow continuously if lifted with a ladle. The ideal consistency is velvety: neither too thin nor too thick.
5. If the mixture is too thick, add more water little by little until you obtain the ideal consistency. This will ensure thin, pliable crepes.
6. Leave the dough to rest in the refrigerator for 20-30 minutes. This rest improves the elasticity of the dough and prevents the crêpes from breaking once folded.

Cooking chives to bind:

1. Blanch the chives: Bring a pan of water to the boil. Turn off the heat and immerse the chive leaves for a few seconds.
2. Heat shock: Remove the chives from the hot water and immediately transfer to a bowl of cold or ice water to stop the cooking process. This process leaves the chives flexible, ensuring they don’t break when tying the bunches.
3. Book.

Preparation of the crepes:

1. Heat the non-stick pan over low heat. Cook the crêpes slowly to keep them light and not browned.
2. Lightly grease the pan with olive oil, applying a thin layer with a brush or paper towel.
3. Pour the batter into the center of the pan and quickly tilt it to spread it into a thin, even layer.
4. Cook the crêpes slowly over low heat. When the edges begin to separate and the surface is no longer liquid, turn the crepe with a thin spatula.
5. Cook the other side for a few more moments, still over low heat, until the crepe is completely cooked, but not golden.
6. Each crepe should take about 2 minutes, 1 minute per side.
7. Repeat the operation until you run out of dough, stacking the finished crêpes on baking paper to prevent them from sticking and drying out.

Filling and assembling in bundle format:

1. Place the filling of your choice in the center of each crepe. It is essential that the filling is solid and without excess liquid to avoid leaks.
2. Close the crepe by delicately folding the edges, forming a parcel.
3. Tie with the pre-cooked chives, adjusting well so that the filling remains trapped. If necessary, trim excess chives for a more elegant finish.
4. The filled crêpes can be stored in the refrigerator for up to 8 hours before serving.

FINALIZATION AND ASSEMBLY:

1. When ready to serve, heat the assembled crêpes on a non-metallic plate in the microwave.
2. Heat the chosen sauce and arrange it on the bottom of the plate.
3. Serve filled crêpes in the shape of a parcel heated and accompanied by your favorite sauce.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

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.