Gratinated salmon crêpes

Ingredients for 4 servings:

• 2 eggs
• 100 ml milk
• 100 ml water
• Salt and pepper, white
• 100 g flour
• 1 pinch of baking powder
• 500 g broccoli, fresh
• 2 tbsp sunflower oil for frying
• 8 slices of smoked salmon
• Fat for the mold
• 1 egg yolk
• 250 g sour cream or crème fraîche
• Horseradish, ad jar, 1 tbsp to 2 tbsp
• 1 tbsp honey
• 40 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Mix 2 eggs, milk, water, a pinch of salt, flour, and baking powder into a batter and let it rise for 10 minutes. Trim and wash the broccoli, divide it into florets, and cook in a little salted water for about 8 minutes, then drain. Heat the oil in batches in a non-stick pan (approx. 18 cm in diameter) and bake 8 crêpes one after the other until golden brown. Top each with a slice of salmon and fold twice. Grease 4 small or 1 large baking dish, place the broccoli and crêpes in it. Mix the sour cream, the remaining egg yolk, horseradish, and honey. Season with salt and pepper, spread over the crêpes, and sprinkle with grated cheese. Bake in a preheated oven at 200°C fan/convection oven or 225°C top/bottom heat for 8-10 minutes. Carbohydrate content 28 g