Crespelle with salmon

Name: Crespelle with salmon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 40 g Butter or margarine; 3 Eggs (size M); 40 g Flour; 100 ml Milk; 7-10 Tbsp Salt; 500 g leaf spinach; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp white pepper; 200 g fresh or smoked salmon; 1 TABLESPOON Lemon juice; 200 g Whipped cream; 60 g grated parmesan cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

40 g Butter or margarine
3 Eggs (size M)
40 g Flour
100 ml Milk
7-10 Tbsp Salt
500 g leaf spinach
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp white pepper
200 g fresh or smoked salmon
1 TABLESPOON Lemon juice
200 g Whipped cream
60 g grated parmesan cheese

Directions

1
Melt the fat. Mix 2 eggs, flour, milk and salt. Stir in fat. Leave to swell for approx. 30 minutes. Sort and wash the spinach. Peel and chop garlic. Steam both in 1 tablespoon of hot oil.
2
Season with salt and pepper, cool. Separate the rest of the egg. Dice salmon. Mix with egg white, lemon juice and 4 tablespoons of cream. Season with salt and pepper and chill. Heat the rest of the oil. Bake 4 pancakes from the dough.
3
Put half the spinach and cheese on the pancakes. Fill the salmon farce in the middle. Roll up and cut into slices. Put the rest of the spinach in a form. Put Crespelle on top. Mix egg yolk, remaining cream and cheese, season and pour over the pancakes.
4
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.