Saffron crêpes with avocado and crab filling
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml) peeled tomatoes
- 1 red chilli pepper
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 1 TABLESPOON Sherry Vinegar
- 1 TEASPOON Sugar
- 1/4 l Milk
- 2 Eggs (size M)
- 7-10 Tbsp Cayenne pepper
- 1 little box Saffron powder and threads
- 100 g Flour
- 1 (365 ml; 200 g separation weight) Cup of shrimps in brine
- 1 medium onion
- 1 (approx. 300 g) medium-sized avocado
- 7-10 Tbsp juice of 1/2 lemon
- 1 TEASPOON crushed black pepper
Directions
- 1
Drain the tomatoes. Wash and halve the chilli and remove the seeds. Cut into small pieces. Heat 1 tablespoon of oil in a frying pan, add the tomatoes and chillies. Braise for about 15 minutes at low heat. Season to taste with salt, vinegar and sugar.
- 2
In the meantime, whisk milk with eggs, 1 tablespoon of oil, salt and cayenne pepper. Stir in saffron powder and threads. Sift flour on top and stir until smooth. Leave to swell for about 10 minutes. In the meantime drain the crabs. Peel and finely chop the onion. Halve the avocado, peel and remove the core. Cut the avocado into medium-sized cubes and sprinkle with lemon juice. Mix prawns with onion, avocado and 1 tablespoon of oil. Season with salt and pepper. In a coated pan (approx. 20 cm Ø), spread with the remaining oil in portions, bake approx. 12 thin crêpes.
- 3
Peel and finely chop the onion. Halve the avocado, peel and remove the core. Cut the avocado into medium-sized cubes and sprinkle with lemon juice. Mix prawns with onion, avocado and 1 tablespoon of oil. Season with salt and pepper. In a coated pan (approx. 20 cm Ø), spread with the remaining oil in portions, bake approx. 12 thin crêpes. Remove and keep warm until all the crêpes are baked. Fill the crêpes with avocado and crab mixture and arrange on plates with tomato salsa
Nutrition Facts
480 kcal
26 g
32 g
20 g
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