- For the crepes
- 100 grams Pastry flour
- 1 pinch Salt
- 175 milliliters Milk (low-fat)
- 1 Egg
- Clarified butter (to saute)
- For the filling
- 3 sheets white Gelatin
- 1 stalk leek
- 150 grams Smoked salmon slice
- 150 grams Creme fraiche cheese
- few drops Lemon juice
- freshly ground pepper
- 1 pinch Sugar
- 1 teaspoon Mustard (preferably tarragon)
- 4 slices Smoked salmon
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.
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.
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.