John Myers
Crepes with Snails in Garlic Cream
The perfect crepes with snails in garlic cream recipe with a picture and simple step-by-step instructions.
Basic recipe for the crepes:
- 1 Pc. Celery bulb
- 1 Pc. Leek
- 3 Pc. Shallots
- 200 g Roman snails
- 0,1 liter Champagne
- 25 g Butter
- Salt and pepper
- 3 Pc. Garlic cloves
- 0,125 liter Cream
- 100 g Flour
- 1 pinch Salt
- 3 Pc. Eggs
- 0,125 liter Milk
- 35 g Butter
- Butter for baking
- Put the flour, salt and sugar in a bowl, mix with the eggs. Boil the milk and let it cool, stir into the dough. Gradually add the melted butter, stir well. Let the dough rest for an hour. Using a small ladle, pour the batter thinly into a well-buttered hot crepe pan. Bake until golden on both sides and then leave to cool.
- Cut the carrots, celery, leek and shallots into small cubes, sauté with the snails in a buttered saucepan, deglaze with champagne.
- Place snails with some diced vegetables in the middle of each crepe.
- Knead a mixture from butter, finely chopped onion, salt and pepper and add a little bit to each crepe.
- Roll the crepes into a cigar shape, bend both ends up a little. Place in a buttered earthenware dish.
- In the meantime, sweat the two crushed garlic cloves in a saucepan until they are browned, pour the cream over them, reduce a little and pour over the crepes.
- Bake at 200 ° C for about 3 minutes. Serve hot.
Facebook Comments