John Myers
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Pancakes with Salmon and Shrimp Filling
The perfect pancakes with salmon and shrimp filling recipe with a picture and simple step-by-step instructions.
Pancake batter:
- 150 g Flour
- 3 Pc. Eggs
- 200 ml Milk
- 0,5 tsp Salt
- 1 shot Mineral water
- Rapeseed oil for the pan
Filling:
- 1 bunch Spring onion
- 1 tbsp Olive oil
- 100 g Smoked salmon
- 125 g Shrimp preserve drained
- 1 tsp Lemon juice
- 250 g Sour cream
- 1 pinch Sugar
- Pepper
- Salt
Dough:
- Whisk the flour, eggs, milk and salt together well, then set the dough aside for the time being. Just before you put the dough in the pan, add the mineral water and stir gently.
Filling:
- Heat the olive oil in a pan, fry the washed and thinly sliced spring onions while stirring. Cut the smoked salmon into bite-sized pieces. Put this in the pan with the prawns and lemon juice. Let any liquid that may have formed simmer over a low flame. Add the sour cream, season with sugar, pepper and possibly salt, do not let it boil any more. Then keep warm until the pancakes are done.
Bake pancakes:
- Bake the pancakes little by little as thinly as possible in a pan with rapeseed oil. Keep the finished pancakes warm on a plate in the oven (50 ° degrees) until the batter is used up. For me, the batter made 6 pancakes.
Finish:
- Spread the filling on the pancakes and roll them up. Arrange 2 rolls each on a plate.
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