Assorted Cream Cheese Crêpe Canapés
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
40
- For the crêpe batter
- 50 grams Pastry flour (sifted)
- 120 milliliters milk
- salt
- 1 egg
- 1 egg yolk
- 10 grams melted butter
- For the filling
- 400 grams Double cream cheese (60-75% fat)
- salt
- freshly ground peppers
- To serve
- butter (for cooking)
- raw smoked ham (crispy)
- black Olives
- Mangoes (julienned)
- Chili thread
- cooked white Asparagus tip (jarred) with chervil
- Smoked salmon (finely diced)
- halved Strawberries (with chopped green pepper)
- Curry sauce
- shrimp (pickled)
- 2 slices Bresaola
- hard-boiled Quail egg (peeled and halved)
- 1 tsp Caviar
- Dill
Preparation steps
1.
For the crêpes: Whisk the milk into the flour. Add a pinch of salt, the egg and egg yolk. Stir in the melted butter until smooth, cover and let rest for about 1 hour. Melt some butter in a crêpe pan and cook 3 crêpes until golden brown on both sides.
2.
For the filling: Stir the cream cheese smooth, season with salt and pepper then spread over the crêpes. Roll up and chill for at least 1 hour. Cut into 1 cm (approximately 1/3 inch) thick slices and garnish as desired with the remaining ingredients.
