Guilt-Free Delicacy

Rolled Crepes with Smoked Salmon and Cream Cheese

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Rolled Crepes with Smoked Salmon and Cream Cheese

Rolled crepes with smoked salmon and cream cheese - To bite into juicy and fresh: This finger food tastes with security also your guests.

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
330
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein28 g(29 %)
Fat13 g(11 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.9 μg(15 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.4 mg(29 %)
Folate65 μg(22 %)
Pantothenic acid1.3 mg(22 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C7 mg(7 %)
Potassium436 mg(11 %)
Calcium156 mg(16 %)
Magnesium36 mg(12 %)
Iron1.2 mg(8 %)
Iodine17 μg(9 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.5 g
Uric acid15 mg
Cholesterol144 mg

Ingredients

for
4
Ingredients
220 milliliters
100 grams Pastry flour
salt
2 eggs
1 tablespoon Canola oil
½ bunch Chives
4 stalks parsley
200 grams Cream cheese (0.2% fat)
100 grams Quark
1 splash lemon juice
1 teaspoon Horseradish (jarred)
peppers
200 grams Smoked salmon (in slices)
also:
Toothpick
How healthy are the main ingredients?
ChivesHorseradishsalteggparsley

Preparation steps

1.

In a bowl, stir the flour into 200 ml (approximately 7 ounces) of milk and 1 pinch of salt until smooth. Mix in the eggs, cover and let stand 15 minutes.

2.

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.

3.

Rinse the herbs, shake dry and set a little aside for garnish and chop the rest. 

4.

In a bowl, mix together the cream cheese, quark, the remaining milk, 1 dash of lemon juice and horseradish and season with pepper. Stir in the chives and parsley.

5.

Top the crepes with the salmon and spread the cream over. Roll up and refrigerate at least 30 minutes.

6.

Slice the crêpes, secure with toothpicks and if desired, garnish with parsley.