Recipes with Eggs

Whole grain crepes with Crème fraichefyld

Batter: whisk all the ingredients together in the blender and let the dough rest for 1 hour. It may want to. dilute with a little more milk. pour 2-3 tbsp. dough on a small buttered Pan (ca. 15 cm. in diameter) and behind the pancakes on both sides over dir

Crepes stuffed with bechamel

Batter: whisk all the ingredients together in the blender and let the dough rest for 1 hour. It may want to. dilute with a little more milk. pour 2-3 tbsp. dough on a small buttered Pan (ca. 15 cm. in diameter) and behind the pancakes on both sides over dir

Crepes with Crème fraichefyld

Batter: whisk all the ingredients together in the blender and let the dough rest for 1 hour. It may want to. dilute with a little more milk. pour 2-3 tbsp. dough on a small buttered Pan (ca. 15 cm. in diameter) and behind the pancakes on both sides over dir

Squash-rispostej

Boil squashen in a little bit of salted water until it is tender. Put half of the squashene in a litre baking Tin and put rice and parsley on top. Shake the rest of the squashene in the flour and put them on top of the rice. Stir in the next 4 ingredient

Squash souffle with orange sauce

Mix the first 6 ingredients with the beaten egg yolks and fold then the stiftpiskede egg whites in squash mixture. Pour in a greased and floured mass 1 ½ litre soufflefad and back souffleen in a preheated oven at 180 degrees C for 40 minutes. Serve with hot

Zucchini-dill souffle

Let squashene simmer with lemon juice in boiling, salted water just covers, in 15 minutes and pour væden. Melt the butter, stir it with the flour and make a opbagning with milk. Whisk together the egg yolks and add to the sauce, and add squashen and cfire.

Squash ginger souffle

Mix in a pan squashmos, maple syrup, nutmeg, ginger, salt and butter, and let it stand over low heat for 5 minutes. Beat the egg yolks together, got them into the Pan and warm it all through. Take the Pan from the heat and let it cool a little. Beat the egg

Italian squash pie

Bottom: Ingredients kneaded together and the dough rolled out and put in a pie dish. Tart bottom pre-baked approx. 10 minutes in a 200 degree C. alm. oven. Filling: saute the squash, onions and garlic in olive oil until tender. Let the while the chopped