Rolled Crepes with Smoked Salmon and Cream Cheese
Rolled crepes with smoked salmon and cream cheese - This is the perfect finger food!
Healthy, because
Even smarter
Nutritional values
Smoked salmon contains plenty of omega-3 fatty acids. These protect against high cholesterol levels and vascular constriction and therefore support heart and circulation. Besides, salmon, like cream cheese and quark, offers high-quality protein.
You can refine the filling with other seasonal ingredients such as cress or chopped cherry tomatoes. Leaf spinach also goes well with the taste.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 436 mg | (11 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 144 mg |
Ingredients
- Ingredients
- 7 ozs milk
- 3 ½ ozs Pastry flour
- salt
- 2 eggs
- 1 Tbsp Canola oil
- ½ bunch Chives
- 4 stalks parsley
- 6 ozs cream cheese
- 3 ozs Greek yogurt
- 1 splash lemon juice
- 1 tsp Horseradish (jarred)
- peppers
- 7 ozs Smoked salmon (slices)
Preparation steps
In a bowl, stir the flour into 6.6 ounces of the milk and 1 pinch of salt until smooth. Mix in the eggs, cover and let stand 15 minutes.
Heat the canola oil in a skillet over medium-low heat. Ladle 1/4 of the batter into the pan, swirling the pan to coat the bottom with batter and cook until golden brown on both sides. Repeat with the remaining batter to make 4 crepes. Remove and drain on paper towels.
Rinse the herbs, shake dry and set a little aside for garnish and chop the rest.
In a bowl, mix together the cream cheese, yogurt, the remaining milk, 1 dash of lemon juice and horseradish and season with pepper. Stir in the chives and parsley.
Top the crepes with the salmon and spread the cream over. Roll up and refrigerate at least 30 minutes.
Slice the crêpes, secure with toothpicks and if desired, garnish with parsley.
