Basil Crepes with Smoked Salmon
Basil Crepes with Smoked Salmon - looks just as good as a snack as it does an appetizer
Healthy, because
Even smarter
Nutritional values
Salmon is rich in omega-3 fatty acids, which have an anti-inflammatory effect. Basil scores with a concentrated load of secondary plant compounds that act as antioxidants and thus protect the body's cells from free radical damage.
A slightly nutty flavor and more minerals are provided by whole spelt flour instead of whole wheat flour. If you prefer to make the rolls vegetarian, replace the salmon with thinly sliced vegetables such as carrots or spicy salad leaves such as arugula or purslane.
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 ¾ ozs Whole wheat flour
- salt
- 2 eggs
- 2 Tbsps Sparkling water
- ½ tsp baking soda
- 2 tsps lemon juice
- 1 oz Basil
- 9 ozs milk (low fat)
- 2 Tbsps Canola oil
- 10 ozs cream cheese
- peppers
- 14 ozs Smoked salmon
Preparation steps
Mix flour with 1 pinch of salt, eggs, mineral water, baking soda, and 1 tsp lemon juice in a bowl. Wash basil, shake dry, and finely puree with 8 ounces milk. Stir into the flour mixture with a hand mixer until smooth and let swell for about 15 minutes.
Mix cream cheese with remaining milk and 1 tsp lemon juice until smooth. Season to taste with salt and pepper.
Heat a 10" skillet pan. Coat each with a little oil, pour in 1 ladle of batter, swirl to distribute the batter and bake over medium heat for 2-3 minutes per side. Make in batches. Allow to cool slightly.
Spread a thin layer of the cream cheese mixture on each crêpes and top with smoked salmon. Roll up tightly and place covered in the refrigerator for at least 1 hour, placed on the seam. Serve cut into slices.
