Crêpes with Smoked Salmon

Crêpes with Smoked Salmon

Ready in: 20 minutes
Yield: 2 servings

4 tablespoons all-purpose flour
1/2 teaspoon of baking powder
2 eggs
1 pinch of salt
1 pinch of ground nutmeg
3.7 fl. oz (110 ml) milk
4.4 oz (125 g) smoked salmon
1 handful of fresh dill
sunflower oil
(optional: cream cheese)

1. Sift the flour, baking powder and salt into a bowl. Stir to mix.

2. In a separate bowl, whisk the eggs with the seasonings until frothy. Add the flour mixture. Whisk to blend evenly. Pour in the milk and stir until evenly blended. Allow the mixture to stand for 5 minutes.

3. Lightly brush a non-stick frying pan with sunflower oil and heat over medium heat. Using a ladle, pour in the batter and tilt the pan to coat all over. Cook until golden brown, about 30 seconds, then flip the crêpe with a thin spatula and cook the other side for 20 seconds. Brush the pan lighty with sunflower oil and repeat this step with the remaining batter. Transfer the crêpes onto a large plate.

4. Wash, dry and finely chop the dill. Mix with the smoked salmon. Fill the crêpes with the salmon and fold them twice into a triangle. (If you like, spread the crêpes with cream cheese, before filling them with the salmon pieces.)

5. Serve warm or cold. Sprinkle over with chopped dill to taste.

Per serving (2 crêpes):

Energy: 419 kcal / kJ
Fat: 25 g
Carbohydrates: 25,2 g
of which sugars: 4 g
Protein: 23,3 g
Fibre: 0,9 g

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