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Ingredients
Smoked Salmon and Asparagus Appetizers
- For the crepes
- 200 grams Pastry flour
- 400 milliliters milk
- 4 eggs
- salt
- clarified butter
- For the filling
- 100 grams cream cheese
- 1 tsp pink peppercorns
- 20 sliced Smoked salmon
- 1 bunch green Asparagus
- 1 handful Sprout (as desired)
For the crepes: In a bowl, whisk together the flour and milk. Whisk in the egg and 1 pinch of salt until smooth and let stand 30 minutes.
For the filling: Meanwhile, finely crush the pink peppercorns in a mortar. In a bowl, stir the cream with a little water until smooth. Add the crushed peppercorns and stir to combine. Rinse the asparagus, remove and discard the woody ends and cook the spears in a pot of boiling salted water until tender, about 15 minutes.
Preheat the oven to 70°C (approximately 150°F). Heat some clarified butter in a pan and working in batches, pour enough of the batter into the pan to make a total of 10 thin crepes. (As the crepes cook, place them on a baking sheet in the oven to keep warm.) If you get more than 10 crepes, use the remaining for soup!)
To serve: Spread the crepes with a thin layer of the cream cheese mixture and cover with the smoked salmon. Add 2-3 asparagus spears and roll the crepes up tightly. Trim the ends so the asparagus don't stick out and cut the filled crepes into thirds. Arrange on plates and serve garnished with sprouts.