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Salmon crêpe rolls

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Ingredients for 4 servings:

  • 3 eggs
  • Salt
  • 75 g flour
  • 1 pinch of baking powder
  • 150 ml milk
  • 5 tbsp mineral water
  • 2 tbsp butter for frying
  • 300 g double cream cheese
  • 2 tbsp milk
  • 100 g crème fraîche
  • 1 tsp horseradish
  • ½ bunch chives, chopped
  • 400 g smoked salmon, sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Beat the eggs with a pinch of salt until frothy. Stir in the flour with a pinch of baking powder and milk. Let it sit for 20 minutes, then stir the mineral water into the batter. Grease a pan with butter and bake about 4-5 crêpes from the batter. Mix the cream cheese with the milk and crème fraîche. Add 1 teaspoon of horseradish and chives. Spread the cheese mixture on the crêpes, then arrange the salmon slices on top. Roll up and chill. Slice to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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