Crêpes au gratin with smoked salmon

Name: Crêpes au gratin with smoked salmon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 eggs (size M); 100 ml Milk; 7-10 Tbsp Salt; 100 g Flour; 1 knife tip Baking Powder; 400 g Broccoli; 3 TABLESPOONS Oil; 8 discs Smoked salmon (about 40 g each); 250 g Schmand; 1 Egg Yolk; 1-2 TABLESPOONS Horseradish (from the jar); 1 TABLESPOON Honey; 7-10 Tbsp Pepper; 40 g grated medieval Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 eggs (size M)
100 ml Milk
7-10 Tbsp Salt
100 g Flour
1 knife tip Baking Powder
400 g Broccoli
3 TABLESPOONS Oil
8 discs Smoked salmon (about 40 g each)
250 g Schmand
1 Egg Yolk
1-2 TABLESPOONS Horseradish (from the jar)
1 TABLESPOON Honey
7-10 Tbsp Pepper
40 g grated medieval Gouda cheese
7-10 Tbsp Parsley

Directions

1
Mix eggs, milk, 100 ml water, 1 pinch of salt, flour and baking powder to a smooth dough. Let the dough swell for about 15 minutes. Clean and wash the broccoli and divide into small florets. Cook the broccoli in boiling salted water for about 8 minutes, drain and drain.
2
Heat oil in portions in a small pan (approx. 18 cm Ø). Bake 8 small pancakes from the crêpes batter. Cover each pancake with 1 slice of salmon and fold them together. Put 2 crêpes each with the broccoli into small ovenproof cups.
3
Mix sour cream, 1 egg yolk, horseradish and honey. Season with salt and pepper. Spread the sauce over the crêpes. Sprinkle with cheese. Bake in a preheated oven (electric: 225 ° C/ gas: level 4) until slightly browned.
4
Serve garnished with parsley.