Stuffed Pancake Rolls
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Ingredients
for
- Ingredients
- 130 grams Buckwheat flour (flour)
- 120 grams Pastry flour
- 200 milliliters milk
- 6 eggs
- 50 grams butter
- 300 grams Smoked eel
- ¼ l white wine
- 1 Tbsp Noilly Prat (dry vermouth)
- lemons (juiced)
- 6 sheets white gelatin
- 400 milliliters Whipped cream
- 50 grams Trout roe
- salt
- peppers
- Dill (for garnish)
- vegetable oil (for frying)
Preparation steps
1.
Mix the flours, milk, eggs, butter and a pinch of salt. Let stand for 30 minutes. Cook small amounts of batter in a little oil in a nonstick skillet to form thin crepes.
2.
Puree the eel fillets with white wine and Noilly Prat in a blender. Strain through a sieve. Season with lemon juice, salt and pepper. Soften the gelatine in cold water and melt in a water bath. Beat the cream until stiff peaks form. Fold in the eel puree and half of the trout roe. Refrigerate until the mousse is firm. Spread the mousse thickly on the crepes. Roll up and refrigerate at least 2 hours. To serve, cut rolls into thick slices. Sprinkle with remaining trout roe and garnish with dill.
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