Crêpes de sarraceno con salmón y salsa de puerro (sin gluten) - Cookidoo® – the official Thermomix®
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Ingredients
- 200 g de harina de trigo sarraceno
- 2 huevos
- 500 g de leche entera
- 1 pellizco de sal
- 150 g de salmón ahumado
- 300 g de requesón
- 30 g de aceite de oliva virgen extra
- 10 g de mantequilla
- 200 g de puerro
- 250 g de leche entera
- 1 pellizco de pimienta molida
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