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FAGOTTINI whole wheat with strawberry syrup and Amaretto

the strange life of foodbloggers, tonight I thought of my first collection of recipes that I have set up these days, and then I closed my eyes No, this morning at 7 I was on my terrace, with only his pajamas, to find a great light for these my dumplings, and my partner that I was screaming to get inside otherwise I would have got sick ... Always looking for some idea to post, strange life ... dicevo.Un foodblogger you see around the market looking for some idea to realize, a food, which can turn into a cake, an appetizer or dish important.

You see the shelves of libraries to the hobby and leisure department, which rummages through the books of muffins, finger food, and nn authors look "normal" but you see the crates with books Artusi , Jamie Oliver, the Sigrid sprouts etc ... When a

/ a foodblogger go on holiday you see him return with the pasta to wine jars with different sauces ... nothing but hard rock cafe t-shirts!

shop preferred by a Roman foodblogger ?????? What a question! CASTRONIIIIIIIIIIII.

There we are all perhaps, also herbs which ignores name.

addict blogs to kitchen, to capture something, a foodblogger always has a notebook to write, then post the contents of his writings.

In all this I vedo.Cucinare there is one of my greatest passions, it relaxes my mind and my art is like a mental massage ... What makes us want ?????

Ingredients:

for crepes

100g wholemeal flour 2 eggs

1 / 4

milk 1 teaspoon sugar

for stuffing

4 / 5 strawberries

a tablespoon of icing sugar

macaroons.

Preparation:

After sifted flour, mix all the ingredients for the preparation of crepes.Strofinare a saucepan with the butter and put a ladle of the compound crepes, cook one minute on each side, making No attention to make it burn.

After preparing the crepes, take the strawberries in a blender and blend. After being whisked to put strawberry syrup in a saucepan and heat it with a teaspoon of sugar.

Fill each crepe with 1 or 2 tablespoons strawberry syrup and amaretto with a sbriciolato.Chiuderle or two toothpicks and serve hot.