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🍽️ Tortitas de Jamón y Verduras

480 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 2 unidades
• Milk 400 ml
• Agua mineral, clásica 250 ml
• Sunflower oil 3 cda
• Wheat flour, Type 405 250 g
• Salt pizca
• Carrots 2 unidades
• Butter 6 cda
• Peas, frozen 200 g
• Boiled ham 200 g
• Vegetable broth 150 ml
• Pepper, black ground pizca
• Nutmeg, ground pizca

Preparación

1. 1. Separate one egg. Reserve the egg white for another purpose.
2. 2. In the same pot, whisk the egg yolk, the remaining whole egg, 200 milliliters of milk, mineral water, and a teaspoon of oil.
3. 3. Add 200 grams of flour and half a teaspoon of salt.
4. 4. Whisk the mixture with a whisk until no lumps are visible.
5. 5. Let the batter rest at room temperature for a while.
6. 6. Peel the carrots and cut off the ends.
7. 7. Cut the carrots lengthwise into quarters and dice them into small cubes.
8. 8. Heat two tablespoons of butter in a pan over medium heat.
9. 9. Sauté the peas and carrot cubes in the pan for about five minutes.
10. 10. Stack the ham slices and cut them into strips.
11. 11. Melt four tablespoons of butter in a pot for the sauce.
12. 12. Add the remaining 50 grams of flour all at once to the butter and stir well.
13. 13. Sauté the mixture for about one to two minutes, stirring constantly, until it turns light.
14. 14. Gradually add the remaining cold milk and the broth.
15. 15. Stir thoroughly to avoid lumps.
16. 16. Simmer the sauce, stirring occasionally, for about five minutes.
17. 17. Season the sauce with salt, pepper, and nutmeg.
18. 18. Add the sautéed vegetables and ham strips to the sauce.
19. 19. Set the filling aside, covered.
20. 20. Heat some oil in a pan.
21. 21. Bake eight medium-sized crepes from the batter one by one.
22. 22. Distribute the vegetable and ham filling evenly over the crepes.
23. 23. Fold in the sides of the crepes.
24. 24. Roll up the crepes.

Nutrición por ración

• kcal: 480
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 50 g