Herb crepes with salmon and honey sauce

Name: Herb crepes with salmon and honey sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Stem(s) Parsley and chervil; 4 TABLESPOONS Butter; 150 g Flour; 7-10 Tbsp Salt; 1⁄4 l Milk; 2 Eggs (Gr. M); 1 pickled cucumber; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 3 Stem(s) Dill; 150 g Dijon mustard; 100 g liquid honey; 8 discs (approx. 200 g) Smoked salmon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Stem(s) Parsley and chervil
4 TABLESPOONS Butter
150 g Flour
7-10 Tbsp Salt
1⁄4 l Milk
2 Eggs (Gr. M)
1 pickled cucumber
3 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
3 Stem(s) Dill
150 g Dijon mustard
100 g liquid honey
8 discs (approx. 200 g) Smoked salmon

Directions

1
Wash the parsley and chervil and pluck. Melt 2 tablespoons of butter. Mix flour, 1 pinch of salt, milk and eggs until smooth. Stir in liquid butter and herbs. Let the dough swell for about 10 minutes.
2
Clean, wash and peel the cucumber, if necessary, and slice or cut it into slices. Mix lemon juice, salt, pepper and 1 tsp. sugar. Fold in the oil. Mix with cucumber. Wash dill and chop finely.
3
Mix with mustard and honey. Season to taste with salt and pepper.
4
Heat 3 tablespoons of butter in portions in a coated pan (approx. 20 cm Ø). Bake 8 thin crêpes from the dough one after the other. Remove and keep warm. Arrange 2 crêpes each with 2 slices of salmon, cucumber and some honey sauce.