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Flan de atún
Preparación: 10 min • Cocción: 40 min
Para 6 personas
250 g de atún al natural
4 huevos
80 g de queso gruyere
rallado
120 ml de nata
1 cebolla fresca de nueva
cosecha
Cebolleta
Sal, pimienta
Precalentar el horno a 210° C.
Cortar la cebolla en 4 y picar la cebolleta. Desmenuzar
el atún.
Romper los huevos en el vaso de la batidora, añadir la
nata y el resto de los ingredientes.
Batir 30 segundos a velocidad 2. Utilizar la espátula si es
necesario para llevar al centro la preparación.
Verter en un molde rectangular para cake (o molde de
silicona) y dejar cocer entre 30 y 40 minutos.
Se come caliente, acompañado con legumbres y una salsa
de tomate o, como entrante, acompañado con lechuga.
Pasta para crepes
Para unas 12 crepes
250 g de harina
3 huevos
2 C. de aceite
500 ml de leche
1 pizca de sal
Preparación: 10 min • Reposo: 1 h
Poner todos los ingredientes en el vaso de la batidora,
empezando con los huevos y terminando con la harina.
Poner en marcha y aumentar la velocidad progresivamente
hasta la velocidad 3 durante unos 10 segundos. Dejar
girar unos 20 segundos más a velocidad 4.
Dejar reposar la pasta una hora para que las crepes
queden aún mejor.
Para crepes más ligeras, se puede sustituir la cuarta parte
de la leche por cerveza o agua y, para tener crepes más
untuosas, sustituir un poco de la leche por nata líquida.
Para hacer “galettes”, reemplazar la harina de trigo
candeal por harina de trigo sarraceno.
62
OTRAS PREPARACIONES
63


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