Crêpes package on leaf salad

Name: Crêpes package on leaf salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Eggs (size M); 2 red onions; 1 collar Parsley; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml Milk; 125 g Flour; 4 TSP Horseradish (from the jar); 4 smoked salmon; 1 package (25 g) Alfalfa sprouts; 7-10 Tbsp some chives; 1/2 Head picking salad

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Eggs (size M)
2 red onions
1 collar Parsley
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml Milk
125 g Flour
4 TSP Horseradish (from the jar)
4 smoked salmon
1 package (25 g) Alfalfa sprouts
7-10 Tbsp some chives
1/2 Head picking salad

Directions

1
Boil 2 eggs for about 9 minutes until hard, quench. In the meantime peel onions and cut them into fine rings. Wash the parsley, dab dry and pluck the leaves from the stalks. Season vinegar with salt and pepper, fold in oil.
2
Whisk 4 eggs, salt, milk and flour. Grease a coated pan and bake 4 crêpes in succession. Spread each crêpe with 1 teaspoon of horseradish. Peel and slice the eggs. Cover half of each crêpe with 1 slice of salmon, parsley, onion rings and egg slices.
3
Sprinkle half of the alfalfa sprouts on the ingredients. Fold over the crépes and fold over both sides. Tie up with chives. Clean the salad, wash and pat dry. Mix salad and remaining alfalfa sprouts.
4
Drizzle with vinaigrette. Arrange crêpes and salad.