John Myers
Contents
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Ingredients
For the crepes
- 2 Free range eggs
- 150 g Sifted flour
- 250 ml Milk
- 0,5 tsp Salt
- 1 tbsp Flavorless oil
- 1 pinch Sugar
- Melted butter for frying
For the cream
- 200 g Mascarpone
- 400 g Cream cheese
- 1 tbsp Freshly grated horseradish
- 1 tbsp Chopped parsley
- Salt pepper
- Espelette pepper
aside from that
- 5 Gherkins
- 200 g Smoked salmon
for garnish
- 2 Hard-Boiled eggs
- A couple of cherry tomAtoes
- Some smoked salmon
- A few pArsley leAves freshly smooth
- Lettuce leaves
Instructions
Preparation of crepes
- Beat the eggs and whisk well. Quickly stir the milk with the flour until smooth. Mix in the eggs and sprinkle everything with a pinch of sugar and half a teaspoon of salt. Slowly stir in the cooking oil. The dough should have the consistency of coffee cream; if it is too thick, add a little more milk, cover and let soak for 30 minutes.
- Heat a flat pan approx. 20 cm in diameter (pancake pans are ideal) and melt some butter or clarified butter. Use a ladle to fill in enough dough to just thinly cover the base. Pour in the middle and distribute evenly by swiveling the pan.
- Let the crepe turn golden brown on one side. Work with medium heat. If you let the crepe shake well in the pan, you can turn it. Bake the second side until golden brown. Use up all of the batter in this way. Let the crepes cool completely.
Preparation cream
- Mix the mascarpone, cream cheese, horseradish and parsley together. Season to taste with salt, pepper and Espelette pepper.
Structure of the cake
- Cut the pickles into thin rings. Cut the crepes to the same size if necessary.
- Brush the crepes with cream cheese, keep 3-4 tablespoons of cream for brushing the cake, spread some cucumber slices on top and put some smoked salmon on top. Layer the topped crepes to form a cake and finish with a crepe.
- Brush the crepes cake with the rest of the cream cheese on top and on the sides. Garnish with eggs, salmon slices, tomatoes, herbs or as you like. Chill for 2-3 hours or overnight.
for serving
- Cut the cake with a sharp knife or an electric knife into 8 equal pieces and serve on a couple of lettuce leaves.
info
- If there are lumps of flour in the crepe dough, strain the dough through a large sieve.
- As a starter, the crepe cake is enough for 8 servings. As a main course with a generous salad for 4 servings.
- The cake can be prepared well in advance the day before, but then it is essential to keep it in the refrigerator before serving.
- Have fun and enjoy your meal!
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 11.3gProtein: 9.1gFat: 18.7g
