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Yield: 2 wraps
Ingredients
For the crepes1 egg1/3 cup of milk (can be dairy free)2 teaspoons of butter, melted (can be dairy free)4 teaspoons of water1/3 cup of buckwheat flourPinch of salt
For the filling4 eggs1/2 onion, diced1/2 teaspoon of saltPepperRed pepper flakesCheese of your choice, sliced
*You can also use other fillings of your choice!
Directions
In a mixing bowl, thoroughly…
Video by the Catalan recipe blog lasofregida on Instagram. The song is "No fer tant" by Guillem Roma.
In autumn, it's very popular to eat soups like this. Here I'm calling this a soup because it's what it's called in English, but in Catalan we usually make a difference between a soup / sopa (broth with things in it, usually pasta and can also have vegetables and sometimes some meat) and what we see in this video which we'd call a cream / crema. A "cream" is made of vegetables and is made into a homogeneous creamy liquid.
In this case, La Sofregida is making one of the most common "creams" for autumn: squash "cream".
I'll add her recipe under the cut.
Squash cream (crema de carbassa):
Ingredients:
Squash
Leek
Scallion
Water
A sprinkle of olive oil
Salt
You can also add carrots or a potato and some cheese that melts easily, and mix it all in like the other ingredients.
Preparation:
Place the vegetables in a pan and add a sprinkle of olive oil and salt, then slightly stir-fry the vegetables to bring out the taste.
Add water to boil them for 30-40 minutes more or less, until the vegetables are cooked.
Mix it all with a blender to make a homogenous soup, and serve!
When you serve it, you can add a bit of Iberian ham or bacon on top. Enjoy!
I knew people use cayenne pepper to season food and drank the "master cleanse" with the herb in it, but I often forget that cayenne pepper helps with circulation and apparently it can help stop bleeding! Who knew! I only knew of raw honey being safe to put on cuts but now we've got another one!