John Myers
Contents
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Ingredients
- 125 g Flour
- 2 Eggs
- 250 ml Milk
- 250 ml Salt
- Zest of half a lemon
- 20 g Melted butter
- Double cream cheese
- 2 tbsp Medium hot mustard
- 2 tbsp Honey liquid
- 1 tbsp Chopped dill
- Half a cucumber
- 1 tbsp Oil
- 1 tbsp Wine vinegar
- Sugar
- 1 half Shallot
- Salt pepper
- Sliced smoked salmon
- Please adjust the amount to the crepe size
Instructions
- Put the eggs, milk, salt and lemon zest in a bowl and beat well. Sprinkle in the sifted flour and slowly add the butter. Bake thin crepes in a pan with a little olive oil, but do not let them brown.
- Wash the cucumber well, rub dry and remove the core, cut into very small cubes. Combine the oil and vinegar, add the finely diced shallot, season with salt, pepper and sugar and mix the cucumber with it.
- Put the mustard and honey in a small bowl and stir well. Fold in the dill. Depending on your taste, more or less mustard can be added.
- Spread evenly and completely over the cooled crepes with the cream cheese and cover with the salmon without any gaps. Roll up the crepe well and firmly and cut into slices. Arrange all components. Suitable as a starter or as finger food. To do this, cut the slices a little thicker and put party skewers on them. Put the dip in a bowl.
Nutrition
Serving: 100gCalories: 195kcalCarbohydrates: 29.5gProtein: 4.5gFat: 6.4g
