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Recette de crêpe française

Aussi tentantes que puissent être certaines crêpes salées, une crêpe dessert sera toujours ma préférence. Non seulement cela, mais la plupart du temps, je préfère une recette de crêpe de base avec une simple garniture de crêpe, comme celle partagée ici.
Les garnitures comme le nutella, la noix de coco ou le caramel sont toutes bonnes et agréables, mais les crêpes aux fraises comme celles-ci se sentent simplement classiques et parfaitement sucrées sans être trop indulgentes.
Imprimer la recette
Temps de préparation 10 minutes
Temps de cuisson 10 minutes
Temps total 20 minutes
Type de plat plats
Cuisine plats
Calories 237 kcal

Ingrédients
  

  • INGREDIENTS
  • 1/4 cup whole almonds with skins
  • 6 ounces green beans ends trimmed
  • 6 ounces sugar snap peas halved on the diagonal
  • 1 1/2 cups fresh or frozen peas
  • 4 radishes thinly sliced
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons sherry vinegar or red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup mint pesto
  • 1/2 cup fresh mint leaves
  • 2 ounces 1/2 cup crumbled feta, or to taste

Instructions
 

  • DIRECTIONS
  • Toast the almonds:
  • Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
  • Blanch the beans, snap peas, and peas:
  • Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
  • With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
  • Dress and serve the salad:
  • In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
  • Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.