Smoked Salmon Filled Crepes

0
Average: 0 (0 votes)
(0 votes)
Smoked Salmon Filled Crepes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories300 kcal(14 %)
Author of this recipe:

Ingredients

for
6
For the crepes
100 grams
1 pinch
175 milliliters
1
Clarified butter (to saute)
For the filling
3 sheets
white Gelatin
1 stalk
150 grams
150 grams
few drops Lemon juice
1 pinch
1 teaspoon
Mustard (preferably tarragon)
4 slices

Preparation steps

1.

For the crepes: Place the flour and salt in a bowl. Whisk in the milk and egg, cover and let stand 30 minutes. Heat a little butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter.

2.

For the filling: Soak the gelatin in cold water. Halve the leek lengthwise, rinse thoroughly and blanch in a pot of boiling salted water for 1 minute. Rinse under cold water and drain well.

Cut 150 grams (approximately 5 ounces) of the smoked salmon into small pieces and puree with the creme fraiche and lemon juice. Stir in the mustard and sugar, season with salt and pepper. Dissolve the gelatin over low heat, stirring, the stir into the salmon puree.

3.

Divide the leek strips and sliced smoked salmon among the pancakes, spread the salmon puree over and roll up. Refrigerate until firm, 2-3 hours. Slice the pancake rolls and serve.