Crêpes rolls with salmon-dill filling

Name: Crêpes rolls with salmon-dill filling
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 TABLESPOON Butter; 75 g Flour; 1/8 l Milk; 1 Egg (Gr. M); 7-10 Tbsp Salt; 3 TSP Oil; 50 g Baby salad mix; 300 g Whole milk yoghurt; 3-4 Tbsp Mustard; 2-4 Tsp liquid honey; 1 bunch of dill; 6 discs Smoked salmon (about 20 g each)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 TABLESPOON Butter
75 g Flour
1/8 l Milk
1 Egg (Gr. M)
7-10 Tbsp Salt
3 TSP Oil
50 g Baby salad mix
300 g Whole milk yoghurt
3-4 Tbsp Mustard
2-4 Tsp liquid honey
1 bunch of dill
6 discs Smoked salmon (about 20 g each)

Directions

1
Melt the butter. Mix flour, milk, egg and 1 pinch of salt with a whisk to a smooth dough. Stir in liquid butter. Let the dough swell for about 15 minutes.
2
Heat 1 teaspoon of oil in a small coated pan (approx. 18 cm Ø). Pour in 1/3 dough and bake at medium heat for 1-2 minutes on each side until golden brown. Remove and bake 2 more crêpes in 2 tsp. oil from the remaining dough.
3
Let it cool down.
4
In the meantime, sort out the salad, wash and drain. Mix yoghurt, mustard and honey. Season to taste with a little salt. Wash the dill, shake dry and chop finely. Cover each crêpe with 2 slices of salmon.
5
Sprinkle with some dill and roll up firmly. Cut into pieces. Arrange the rolls with salad and some sauce. Add the rest of the sauce.