Ariso Recipes
Spinach and Chicken Stuffed Crepe Tower
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Spinach and Chicken Stuffed Crepe Tower. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Whole Wheat Flour, Semolina (Sooji). Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.35 minutes.
Italian
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Ingredients
2
How To Cook?
1
To embark upon the creation of the spinach and chicken stuffed crepe tower, commence by crafting the crepe batter. merge whole wheat flour, semolina, salt, and curd in a mixing bowl, gradually introducing water to conjure a batter of slightly thinner consistency than that of pancakes.
2
Employ a flat griddle for the purpose of forging the crepes, each slightly smaller than the envisaged lasagna pan.
3
Employ a ladle to dispense the batter onto the preheated griddle, allowing it to naturally form its shape without undue intervention. drizzle a modest amount of olive oil along the edges.
4
Upon witnessing the emergence of bubbles on the surface, expertly flip the crepe, granting both sides the golden glow of cooked perfection. set the crepes aside.
5
Bestow a small saucepan with a layer of salt, thereby preventing any untoward burning, upon which a steel plate or mesh shall repose.
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