Crepes de espelta integral Sant Miguel - Halloween

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Crepes de espelta integral Sant Miguel - Halloween. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Crepes de espelta integral Sant Miguel - Halloween is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crepes de espelta integral Sant Miguel - Halloween estimated approx 40 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Crepes de espelta integral Sant Miguel - Halloween using 21 ingredients and 12 steps. Here is how you cook that.

#Halloween
#milibrode1000recetas
Han salido 8 crepes grandes

Ingredients and spices that need to be Take to make Crepes de espelta integral Sant Miguel - Halloween:

1. 1 huevo
2. 300 ml. cerveza tipo Sant Miguel
3. 1 cucharada colmada azúcar moreno tipo Panela
4. 1 sobre azúcar vainilla
5. 1 cucharadita levadura seca
6. 150 g harina de espelta integral
7. 1 pizca sal
8. aceite de girasol para freír los crepes
9. La reducción de granadina:
10. 1 vaso alto Granadina
11. 2 cucharadas azúcar moreno tipo Panela
12. Relleno de los crepes:
13. 1 mango grande maduro
14. 200 gr. requesón
15. 2-3 cucharadas azúcar moreno tipo Panela
16. 1 sobre azúcar vainilla
17. 1 cucharada piel de limón rallada
18. pan rallado crujiente
19. 1 pizca sal
20. 70 gr. nueces
21. 4 brevas para decorar

Instructions to make to make Crepes de espelta integral Sant Miguel - Halloween

1. Casca el huevo en un bol. Añade el azúcar moreno, la sal, el azúcar vainilla, la levadura seca y la cerveza.
2. Remueve con una varilla y añade la harina de espelta integral hasta obtener una masa poco espesa. Deja reposar 30 minutos.
3. Calentar bien una sartén. Añade unas gotas de aceite y hazla deslizar hasta el fondo de la sartén. Con un cucharón echa la masa en la sartén. Cuando la masa tiene burbujas y los bordes empiezan a tomar color, dale la vuelta.
4. Deja que se acabe de dorar.
5. Reserva la creps en un plato. Sigue igual hasta acabar la masa.
6. La reducción de Granadina: Vierte la Granadina en un cazo y añade 2 cucharadas azúcar moreno. Remueve con una cuchara y deja reducir. Cuando coge textura de sirope ligero, aparta el cazo del fuego.
7. Mientras tanto quita la piel del mango y pícala con un cuchillo.
8. Agrega el queso requesón, el azúcar, la vainilla y una pizca de sal. Remueve bien.
9. A continuación, echa la cáscara de limón, las nueces picadas (Reserva algunas para decorar), el azúcar moreno y vuelve a mezclar.
10. Por último, añade pan rallado crujiente para ligar la masa.
11. Vuelve a mezclar. Rellena los crepes con la masa de queso-mango.
12. Echa la reducción de granadina templada por encima y coloca a lado las nueces y las brevas cortadas por la mitad.

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