Ingredients:
For the pancakes:
75 g of flour
150 ml of milk
2 eggs
20 g butter
1 tablespoon sugar
1 pinch of salt
1 cinnamon stick
For the filling:
1 onion
8 wild asparagus
50 g mushrooms
4 garlic
100 ml of liquid cream
50 g of roquefort
Olive oil
Pepper
Salt.
A dessert very different because it is based on vegetables. You can also be used as a snack, also can be consumed in any season of the year and it is very easy to do.
Ingredients (for four people):
250 grams of cooked carrot
200 grams of raw almonds, powdered
200 grams of sugar
50 grams of grated coconut
The skin of a lemon
2 eggs
150 g of pine nuts
Preparation:
Peel the carrots and cook them until they are tender, drain and let to cool. Then pass them by a passing mashed and mixed with sugar, add the ground almonds, grated lemon rind and mix until a uniform dough and soft. Incorporates the grated coconut an egg yolk and mix with the obtained paste, make balls. Beats a clear of egg passes by the balls and then coat them with pine nuts.
Takes a plate to oven, covered her with role butter or enmanteca plate, paints the surface of the balls with whipped egg yolk and bake for about 10 minutes to a few hundred and eighty degrees. Let cool before eating.