{"id":13152,"date":"2023-11-08T16:37:47","date_gmt":"2023-11-08T15:37:47","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=13152"},"modified":"2023-11-13T14:16:22","modified_gmt":"2023-11-13T13:16:22","slug":"crespelles-aux-crevettes","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/crespelles-aux-crevettes\/","title":{"rendered":"Crespelles aux crevettes royales et c\u00e8pes des montagnes sur velout\u00e9 de potiron de Mantoue"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Le parfum de la terre humide \u00e9manant d\u2019un panier de c\u00e8pes fra\u00eechement cueillis dans les bois. La salinit\u00e9 d\u00e9licate des eaux m\u00e9diterran\u00e9ennes renferm\u00e9e dans un crustac\u00e9 fra\u00eechement p\u00each\u00e9. La couleur vive du potiron de Mantoue qu&rsquo;on vient de cueillir entre les barbillons boucl\u00e9s de la plante dans le potager. Toutes ces sensations se retrouvent dans un seul plat con\u00e7u par notre <\/span><a href=\"https:\/\/blog.termetritone.it\/vita-in-hotel\/conversando-con-massimo-chef-dellhotel-tritone\/\"><span style=\"font-weight: 400;\">Chef Massimo<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<h3>Crespelles aux crevettes royales et c\u00e8pes des montagnes sur velout\u00e9 de potiron de Mantoue<\/h3>\n<p><span style=\"font-weight: 400;\">Doses pour 4 personnes<\/span><\/p>\n<p><strong>Ingr\u00e9dients pour les crespelles (cr\u00eapes)<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">200 g de farine<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 \u0153ufs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">350 ml de lait<\/span><\/li>\n<li><span style=\"font-weight: 400;\">30 g de beurre<\/span><\/li>\n<li><span style=\"font-weight: 400;\">une pinc\u00e9e de sel<\/span><\/li>\n<\/ul>\n<p><strong>Ingr\u00e9dients pour la garniture<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">300 ml de lait<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 g de beurre<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 g de farine<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 crevettes royales<\/span><\/li>\n<li><span style=\"font-weight: 400;\">200<\/span><span style=\"font-weight: 400;\"> g de c\u00e8pes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">une \u00e9chalote<\/span><\/li>\n<li><span style=\"font-weight: 400;\">huile d&rsquo;olive vierge-extra au besoin<\/span><\/li>\n<\/ul>\n<p><strong>Ingr\u00e9dients pour le velout\u00e9 de potiron<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">300 g de potiron de Mantoue nettoy\u00e9<\/span><\/li>\n<li><span style=\"font-weight: 400;\">un poireau<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 ml de bouillon de l\u00e9gumes<\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-13157\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-funghi-1-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-funghi-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-funghi-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-funghi-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-funghi-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-funghi-1-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-funghi-1.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Pr\u00e9paration<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pr\u00e9parer les crespelles en mettant la farine dans un bol. Ajouter les \u0153ufs, le lait, le sel et le beurre fondu. M\u00e9langer le tout. Faire 4 cr\u00eapes en divisant le m\u00e9lange et en versant une portion \u00e0 la fois sur une po\u00eale antiadh\u00e9sive huil\u00e9e.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pr\u00e9parer la garniture. Nettoyer les crevettes et les couper en morceaux. Les faire rissoler avec une demi-\u00e9chalote et un peu d\u2019huile. Faire cuire \u00e0 feu vif pendant 2 minutes, puis les mettre de c\u00f4t\u00e9. Nettoyer les c\u00e8pes et les couper en lamelles (garder 4 lamelles pour la garniture). Faire revenir les c\u00e8pes avec l\u2019autre moiti\u00e9 de l\u2019\u00e9chalote, un peu d\u2019huile et une pinc\u00e9e de sel. Faire cuire 5 minutes. Porter le lait \u00e0 l\u2019\u00e9bullition.<\/span><span style=\"font-weight: 400;\">\u00a0\u00c0 part, pr\u00e9parer le roux avec le beurre et la farine, puis ajouter le lait. Faire cuire 5 minutes. Lorsque le m\u00e9lange est \u00e9pais et cr\u00e9meux, ajouter les crevettes, les c\u00e8pes saut\u00e9s et saler. Laisser refroidir.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-12976\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino-.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Pr\u00e9parer le velout\u00e9 de potiron. Faire rissoler le poireau avec de l\u2019huile d\u2019olive extra vierge. Ajouter le potiron coup\u00e9 en morceaux et le bouillon de l\u00e9gumes. Assaisonner avec du sel et faire cuire 15 minutes. Mixer le tout pour rendre le potiron cr\u00e9meux.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pr\u00e9parer le plat. Prendre les crespelles et les farcir avec la fondue de crevettes et de c\u00e8pes. Les plier et les fermer avec une fine tranche de poireau. Faire gratiner dans un four \u00e0 160\u00b0 pendant 15 minutes. <\/span><span style=\"font-weight: 400;\">Verser dans l&rsquo;assiette le velout\u00e9 de potiron et disposer dessus la cr\u00eape. Servir avec des lamelles de c\u00e8pes frites dans de la farine de ma\u00efs et une crevette enti\u00e8re.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"font-weight: 400;\">Pour d\u00e9guster les plats du Chef et r\u00e9server votre prochain s\u00e9jour \u00e0 l\u2019H\u00f4tel Tritone, vous pouvez \u00e9crire<\/span><\/i><a href=\"https:\/\/www.termetritone.it\/it\/richiesta.aspx\" target=\"_blank\" rel=\"noopener\"> <i><span style=\"font-weight: 400;\">ici<\/span><\/i><\/a><i><span style=\"font-weight: 400;\"> ou appeler le (+39) 049\u00a08668099<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le parfum de la terre humide \u00e9manant d\u2019un panier de c\u00e8pes fra\u00eechement cueillis dans les bois. La salinit\u00e9 d\u00e9licate des eaux m\u00e9diterran\u00e9ennes renferm\u00e9e dans un crustac\u00e9 fra\u00eechement p\u00each\u00e9. La couleur vive du potiron de Mantoue qu&rsquo;on vient de cueillir entre les barbillons boucl\u00e9s de la plante dans le potager. Toutes ces sensations se retrouvent dans&hellip;<\/p>\n","protected":false},"author":2,"featured_media":13153,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-13152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Crespelles aux crevettes royales et c\u00e8pes des montagnes sur velout\u00e9 de potiron de Mantoue - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Le parfum de la terre humide \u00e9manant d\u2019un panier de c\u00e8pes fra\u00eechement cueillis dans les bois. 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