Crespelle usoare la cuptor cu dovlecei si ricotta

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMiruQCAIUewOCqN8o1s8VLW7VMJJ0u-QKYDmxzTSwrtn5aqe6vOqsbVHdDONY4ygytTcXiM2UI0j16TlfxzjJJcL8iPFTqBTRfdevOFy1bGzXnHmapMcU9EstPr3igCxSxw2LSsowEc/s1600/Immagine+318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMiruQCAIUewOCqN8o1s8VLW7VMJJ0u-QKYDmxzTSwrtn5aqe6vOqsbVHdDONY4ygytTcXiM2UI0j16TlfxzjJJcL8iPFTqBTRfdevOFy1bGzXnHmapMcU9EstPr3igCxSxw2LSsowEc/s1600/Immagine+318.jpg" width="640" /></a></div> <br /> <br /> Un prim fel rafinat, delicat la gust si ca textura, obtinut din ingrediente simple, de toata ziua. Crespelle sunt versiunea italiana a clatitelor romanesti, e din familia crepes, pancakes etc, diferenta fiind ca sunt obtinute dintr-o compozitie mai lichida, ceea ce le face mai moi si mai placute. E un fel care niciodata nu dezamageste, foarte versatil, intrucat umplutura poate varia de la dulce la sarat si tine de fantezia fiecaruia sa descopere noi si noi combinatii. E o buna alternativa la lasagna, se pregteste mai repede si e mai delicat. Se poate conserva max. 2 zile in frigider, dar data fiind textura fina, nu e indicat sa le congelati.<br /> Eu am ales o umplutura delicata cu dovlecei & ricotta, insa o puteti varia, total sau partial. De incercat si mancat, imaginea reuseste doar partial sa redea ideea.<br /> <br /> Cantitati pentru circa 20 bucati (format mic) - 1 portie = 2 crespelle<br /> <br /> <b>crespelle </b><br /> 2 oua<br /> 125 g faina 00<br /> 250 ml lapte<br /> 15 g unt<br /> sare 4 g  <br /> piper<br /> <br /> <b>umplutura</b><br /> 2 dovlecei<br /> 100 g ricotta<br /> 30 g parmezan ras<br /> 100 g sos bechamel *<br /> <br /> sos de rosii cateva linguri<br /> parmezan ras de presarat in tava, o mana <br /> <br /> Crespelle se fac in maniera clasica in care se fac si clatitele, cu mici diferente la coacere. Se amesteca intr-un bol faina cu ouale si sarea:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjummt53QdK8_JD3yMMjWLwSSOywJ1b2NiFsESEqYfsUziJ20NHTgAv2tbh9SJwuivld1fSJqLIubvxhMz__I2EWyHoFl55tNeqLLgAc7YUgg2ZhXUWdoGi4-PAVlgu0S_zPe5oUbBcT3E/s1600/Immagine+275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjummt53QdK8_JD3yMMjWLwSSOywJ1b2NiFsESEqYfsUziJ20NHTgAv2tbh9SJwuivld1fSJqLIubvxhMz__I2EWyHoFl55tNeqLLgAc7YUgg2ZhXUWdoGi4-PAVlgu0S_zPe5oUbBcT3E/s1600/Immagine+275.jpg" width="640" /></a></div> <br /> La ele se adauga laptele, se amesteca foarte bine, astfel incat sa nu ramana granule de faina, apoi se adauga si untul topit. Se obtine o compozitie de consistenta  mai degraba lichida, e esentiala consistenta intrucat de ea depinde rezultatul final, trebuie sa fie fluida, sa curga:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRCrh6tNm8FAAw0XwBJULtc0vCgSMR5sXqTXhlxOIH4PyK7dM3rkegHnk_2LW6WoFcwPKW15plYQmsbr2WdnUSEaUw76ViAYwGEqL0tJYIU3H9J3QOVCYfQhgk59XH68XF35_jchU088/s1600/Immagine+280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRCrh6tNm8FAAw0XwBJULtc0vCgSMR5sXqTXhlxOIH4PyK7dM3rkegHnk_2LW6WoFcwPKW15plYQmsbr2WdnUSEaUw76ViAYwGEqL0tJYIU3H9J3QOVCYfQhgk59XH68XF35_jchU088/s1600/Immagine+280.jpg" width="640" /></a></div> <br /> <br /> Se coc apoi una cate una intr-o tigaie antiaderenta mica, eu am folosit una de 15 cm diametru, in care am topit untul. Cand puneti compozitia trebuie sa fie incinsa, dar nu in exces. Cantitatea de compozitie : atat incat sa obtineti o foaie de circa  2-3 mm grosime, deci subtire. Le coaceti cat mai putin, astfel incat sa ramana cat mai moi. Le intoarceti pe partea opusa cand arata asa:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyaAIcsotlCvVYwXN8-kU8PEtHZ4DrBU_iyftQ5jPWZQrHKWXvaQteO2_9L-ZRAUaqpAOyZSiuS3JfNUuYRWYzQicU5RchpiuwOBBMF-3q2otDATKTuBn2GhXSZI1fbKUcrTJgpTFSKE/s1600/Immagine+284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyaAIcsotlCvVYwXN8-kU8PEtHZ4DrBU_iyftQ5jPWZQrHKWXvaQteO2_9L-ZRAUaqpAOyZSiuS3JfNUuYRWYzQicU5RchpiuwOBBMF-3q2otDATKTuBn2GhXSZI1fbKUcrTJgpTFSKE/s1600/Immagine+284.jpg" width="640" /></a></div> <br /> <br /> O tineti doar cateva secunde si pe partea cealalta, cand e gata arata cam asa, adica nu a capatat puncte rumenite, precum clatitele:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WtXXoJoim5AuDX9mtzWKHDh-QMHs4GwqPskm3VDOPK4NiIUgHfDMEoiivKhfZ2CVz2fjlejPh6PAcRk4Un1ZgngX1pSduSY-IA937TUV10AhjEctdqYKB9gLIaKNrqf2jR67oXQCbo8/s1600/Immagine+292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WtXXoJoim5AuDX9mtzWKHDh-QMHs4GwqPskm3VDOPK4NiIUgHfDMEoiivKhfZ2CVz2fjlejPh6PAcRk4Un1ZgngX1pSduSY-IA937TUV10AhjEctdqYKB9gLIaKNrqf2jR67oXQCbo8/s1600/Immagine+292.jpg" width="640" /></a></div> <br /> Dupa ce le faceti pe toate, sau in paralel, daca e posibil, pregatiti dovleceii, ii taiati cubulete si ii caliti intr-o lingura de ulei de masline sau de floarea soarelui, la foc mediu. Ii tineti cam 10 minute pe foc amestecand des, iar dupa primele 5 minute adaugati cateva linguri de apa, ca sa nu se arda. Trebuie doar sa se inmoaie, fara sa inceapa sa se dezintegreze. Asa arata cand sunt gata:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUfJueb4x2k0stE0FWH5RW0qLN2RARAuR4TUOvVN189QWXBIZLs3-vngGdPvHXuoRXRYRJKEQAKN-8aojQNhqxKSGmb1redmKLghIxhc1IX0D0M_AbUPiIKQYCdj4hZhTEEz1rGLY4-Y/s1600/Immagine+290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUfJueb4x2k0stE0FWH5RW0qLN2RARAuR4TUOvVN189QWXBIZLs3-vngGdPvHXuoRXRYRJKEQAKN-8aojQNhqxKSGmb1redmKLghIxhc1IX0D0M_AbUPiIKQYCdj4hZhTEEz1rGLY4-Y/s1600/Immagine+290.jpg" width="640" /></a></div> <br /> Cand se racoresc putin, ii amestecati cu ricotta, parmezan ras si sos bechamel, jumatate din cantitatea indicata, completand dupa gust cu sare si piper:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yFbPB7koF6He1XDzusYG380SUHkCZsGS2dTawgKhmc4pZKRb0pjgznITVIxwxBYrPm5E7QNrJmfqbmXb1T7d_1HriN3p2WESFsgnxm1d0jO_qIG2vFNjA8uHatD2Zd51sHln9wlqM9E/s1600/Immagine+301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yFbPB7koF6He1XDzusYG380SUHkCZsGS2dTawgKhmc4pZKRb0pjgznITVIxwxBYrPm5E7QNrJmfqbmXb1T7d_1HriN3p2WESFsgnxm1d0jO_qIG2vFNjA8uHatD2Zd51sHln9wlqM9E/s1600/Immagine+301.jpg" width="640" /></a></div> <br /> <br /> Acum, umplem fiecare foaie de crespelle, pozitionand cate o lingura din compozitia de mai sus in mijloc:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqaref4x7ry5ApoWY7UvJvnarGmcPo1vR9Cwfp-kAzvVroRcV3tj3nyzj1ureXiWSvIhOT4OopEGxPLSbCnZS_5UomyX7Va0ShD5uKs296SI1bteE4d_3FlHx58-xtr-WmV6XyNufZsY/s1600/Immagine+303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqaref4x7ry5ApoWY7UvJvnarGmcPo1vR9Cwfp-kAzvVroRcV3tj3nyzj1ureXiWSvIhOT4OopEGxPLSbCnZS_5UomyX7Va0ShD5uKs296SI1bteE4d_3FlHx58-xtr-WmV6XyNufZsY/s1600/Immagine+303.jpg" width="640" /></a></div> <br /> <br /> Foile se impaturesc in forma de triunghi, adica intai pe jumatate, si din nou la fel, pe sfert, facand astfel incat compozitia sa se aplatizeze usor in interior:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gByQr7xl2Xa7yOZqi70eNtbpMbPecSjwJ4ZwB-i2asGMYJox3Gqax-svkS-FN1hBaiQj8pUUBDfLluWLM3dO41Aq09CQmsVwjyZ-KWm8FtrW0VJ6Vc_fW1_KrQ5moXy_pwFbGeL-Xts/s1600/Immagine+304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gByQr7xl2Xa7yOZqi70eNtbpMbPecSjwJ4ZwB-i2asGMYJox3Gqax-svkS-FN1hBaiQj8pUUBDfLluWLM3dO41Aq09CQmsVwjyZ-KWm8FtrW0VJ6Vc_fW1_KrQ5moXy_pwFbGeL-Xts/s1600/Immagine+304.jpg" width="640" /></a></div> <br /> Foile umplute se pozitioneaza intr-o tava termorezistenta, de preferinta de sticla sau ceramica:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0C8RTQuA3yCcTflhcczhNTRyrcdrlpdga6LqhZDoMQWYAxIxOHBgRUnJjGFgrzVDaFP4FKRlBHpVYTiFUwdWBc-gxKJUkIUva-h3aCjw9MXbf0vitMlHfK6DreiC4ZuwNo4JXFxtWMYE/s1600/Immagine+305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0C8RTQuA3yCcTflhcczhNTRyrcdrlpdga6LqhZDoMQWYAxIxOHBgRUnJjGFgrzVDaFP4FKRlBHpVYTiFUwdWBc-gxKJUkIUva-h3aCjw9MXbf0vitMlHfK6DreiC4ZuwNo4JXFxtWMYE/s1600/Immagine+305.jpg" width="640" /></a></div> <br /> Peste ele se toarna cealalta jumatate de sos bechamel ramasa:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jmENwh72EqXGLTkeMQtnvsT6mFr9GrwT6heVkWgGZldfRo6mw6QjSmBDlKQsdrAAL3mKsaVavNAG8vSBKbD4KgtyI9oKqcVbsbvtmd4TIcpGHSfihGQlL_ZkJilun3pT7OSFHxePATs/s1600/Immagine+308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jmENwh72EqXGLTkeMQtnvsT6mFr9GrwT6heVkWgGZldfRo6mw6QjSmBDlKQsdrAAL3mKsaVavNAG8vSBKbD4KgtyI9oKqcVbsbvtmd4TIcpGHSfihGQlL_ZkJilun3pT7OSFHxePATs/s1600/Immagine+308.jpg" width="640" /></a></div> <br /> Deasupra, se completeaza cu sosul de rosii:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTrqrh_KRGsvhSEB_tYKvc8ernWhBeBrqJichuNCL5bYOcMvte5K9qGWjnECijfM8ofk1AHZFRY7y61fSovDxthJfQv8-8fGkYjFJckP-lFFHoYFYjvZJykNJAK4-0njiZ3akE13Ta9g/s1600/Immagine+310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTrqrh_KRGsvhSEB_tYKvc8ernWhBeBrqJichuNCL5bYOcMvte5K9qGWjnECijfM8ofk1AHZFRY7y61fSovDxthJfQv8-8fGkYjFJckP-lFFHoYFYjvZJykNJAK4-0njiZ3akE13Ta9g/s1600/Immagine+310.jpg" width="640" /></a></div> <br /> Ultima miscare, o mana de parmezan ras, piper si eventual putina sare:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislwFO_vPXcK0-DnM1L5MLPXTfj1lQ-rBFu7a4ULawErB02XrYtjRYEP0WvLVFzaq-p2MgNWFzNC3YrHCff84sGFmAicUklgXN8aIlaovNAofvTddiv9Kir0oMN3tblAcMdgj1LI8LUA0/s1600/Immagine+311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislwFO_vPXcK0-DnM1L5MLPXTfj1lQ-rBFu7a4ULawErB02XrYtjRYEP0WvLVFzaq-p2MgNWFzNC3YrHCff84sGFmAicUklgXN8aIlaovNAofvTddiv9Kir0oMN3tblAcMdgj1LI8LUA0/s1600/Immagine+311.jpg" width="640" /></a></div> <br /> Tava se da la cuptor 15- 20 de minute, din care ultimele 3-4 la grill. Rezultatul final:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0a0edUmZ2cpJwk8xwiZe9fNNaA20tVi00C2flKU1aTwl8cmJ1cA6Rm1nNQokDmeIfjV1OXdlYD5QFOLgdc2mbWZKwlsTOzl9VexP67YHR_sXdk4-ZmDTHBFgPn4sROtkD7QC6D5N6G4/s1600/Immagine+315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0a0edUmZ2cpJwk8xwiZe9fNNaA20tVi00C2flKU1aTwl8cmJ1cA6Rm1nNQokDmeIfjV1OXdlYD5QFOLgdc2mbWZKwlsTOzl9VexP67YHR_sXdk4-ZmDTHBFgPn4sROtkD7QC6D5N6G4/s1600/Immagine+315.jpg" width="640" /></a></div> <br /> <br /> * <b>Tips</b>: sosul bechamel il puteti cumpara sau il puteti prepara, e simplu si dureaza cateva minute doar. Am explicat cum se face aici <a href="http://mammalapasta.blogspot.it/2014/01/cum-sa-face-o-lasagna-de-la-la-z.html">http://mammalapasta.blogspot.it/2014/01/cum-sa-face-o-lasagna-de-la-la-z.html</a><br /> <br /> PS. Daca faceti monoportii in vase mici le puteti servi separat ca aperitiv cald.<br /> Crespelle sint o baza pe care va puteti exercita imaginatia schimband umplutura cu alte combinatii dupa propriile preferinte: ton cu sos de rosii, ragù, bacon cu mazare, patru feluri de branza (quatro formaggi), mix de legume trase la tigaie, creveti si fasole verde, cascaval cu spanac si mai adaugati voi ;)<br /> <br />

Crespelle usoare la cuptor cu dovlecei si ricotta

Un prim fel rafinat, delicat la gust si ca textura, obtinut din ingrediente simple, de toata ziua. Crespelle sunt versiunea italiana a c...