Crepe à Carioca

Crepe à Carioca

Crepe à Carioca

Ingredients:

Pasta:
– 1 1/2 cup (tea) wheat flour
– 3 egg units
– 1 1/2 cups water
– 3 tablespoons margarine
– Salt to taste

Filling:
350 g dry meat
– 1/2 cup (tea) raw black beans
– 3 tablespoons chopped onion
– 3 cloves minced garlic
– 2 tablespoons oil

Sauce:
– 2 cups (tea) dried pumpkin
– 3 1/2 cups (tea) water
– 1/4 cup chopped onion
– 1 clove garlic, minced
– 2 tablespoons margarine
– 2 tablespoons corn starch
– 1 cup milk
– Salt to taste
– 1 tablespoon parsley

Method of preparation:

Beat the ingredients in the blender and leave to rest
refrigerator. Dessalgue the meat, cook until tender, defy and
Reserve. Cook the black bean with little water and whisk in the blender.
Coe and reserve. Spread the onion and garlic in the oil,
dry, the black beans and saute. Reserve. For the sauce, cook the pumpkin
with water and beat in the blender. Spread onion and garlic in margarine,
pumpkin and corn starch dissolved in milk, salt
and stir well not to embark. Reserve. Make the crepe disks,
fill and cover with the sauce. Sprinkle with parsley and serve hot.




Tip: Replace the sauce with another of your choice.