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Crêpes de sarraceno con salmón y salsa de puerro (sin gluten)
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Ingredients
Crêpes
- 200 g de harina de trigo sarraceno casera (o certificada sin gluten)
- 2 huevos
- 500 g de leche entera
- 1 pellizco de sal
Relleno
- 150 g de salmón ahumado en trozos
- 300 g de requesón en trozos
Salsa de puerro
- 30 g de aceite de oliva virgen extra
- 10 g de mantequilla (y un poco más para engrasar)
- 200 g de puerro en rodajas
- 1 pellizco de sal
- 250 g de leche entera
- 1 pellizco de pimienta molida
- Nutrition
- per 1 ración
- Calories
- 1716 kJ / 410 kcal
- Protein
- 21.11 g
- Carbohydrates
- 32.22 g
- Fat
- 21.9 g
- Fibre
- 2.1 g
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