Chorizo and Emmental pancakes
- time
- 20'
- people
- 2
- difficulty
- Medium-low difficulty
elaboration
- In a bowl add the milk, egg, flour, olive oil and pinch of salt and mix until the batter is smooth.
- Let the batter rest for 30 min.
- Heat a non-stick frying pan over medium-high heat with a few drops of oil.
- Pour a small ladleful of batter into the centre of the pan. Cook each crêpe for about 1 minute on each side or until lightly browned.
- Once the crêpes are ready, fill with chorizo and emmental cheese and return to the pan, folding the crêpe into a triangle. You can add more ingredients to the crêpe as you like.
- Repeat the process with the rest of the crêpes and you're ready to enjoy!
- 250ml milk
- 1 egg
- 125g wheat flour
- 1 tablespoon extra virgin olive oil
- Salt
- 200g grated Emmental cheese
- 150g chorizo
- 1 tablespoon chorizo sausage
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