Crepas De Tortilla Food

CREPAS DE TORTILLA

Steps:

• Reserva 2 cdtas. de azúcar. Mezcla las fresas con el azúcar restante.
• Úntales el queso crema a las tortillas. Pon 1/4 taza de fresas en cada tortilla; dóblalas por la mitad. Bate bien el huevo, la leche y el azúcar que reservaste en un plato o molde para tartas.
• Calienta el aceite en una sartén grande a fuego medio-alto. Remoja las tortillas, una por una, en la mezcla de huevo; cocínalas 1 min. por lado o hasta que se doren un poco por ambos lados.
• Sírvelas con el resto de las fresas y con el jarabe con sabor a arce por encima.

QUICK & EASY TORTILLA CRêPES RECIPE

Steps:

• HowToStep
• Combine 1 cup strawberries with 4 tsp sugar in a medium bowl. ##Spread one side of tortillas with cream cheese. Spoon 1/4 cup sugared strawberries onto half of each tortilla. Fold other half of tortilla over strawberries. ##Whisk egg, milk and remaining 2 tsp sugar in a pie plate (or shallow dish) until combined. ##Heat a large non-stick frying pan over medium-high. Add oil. Dip two tortillas, one at a time, in egg mixture, then lay in pan. Cook until lightly browned, about 1 minute per side. Transfer each to a plate. Repeat with remaining tortillas and egg mixture. ##Serve crêpes topped with remaining 1/2 cup strawberries and maple syrup.

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

NUTELLA CREPES

Steps:

• 1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat.
• 2. In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps.
• 3. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it.
• 4. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings.