Smoked Salmon Filled Crepes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 300 kcal | (14 %) |
Ingredients
- For the crepes
- 100 grams Pastry flour
- 1 pinch salt
- 175 milliliters
- 1 egg
- clarified butter (to saute)
- For the filling
- 3 sheets white gelatin
- 1 stalk Leeks
- salt
- 150 grams Smoked salmon
- 150 grams Crème fraiche
- few drops lemon juice
- freshly ground pepper
- 1 pinch sugar
- 1 tsp Mustard (preferably tarragon)
- 4 slices Smoked salmon
Preparation steps
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.
