Oven crêpe with smoked salmon

Name: Oven crêpe with smoked salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp a little + 1 tablespoon of oil; 3 Eggs (Gr. M); 5 TABLESPOONS Milk; 5 TABLESPOONS Mineral water; 50 g Flour; 7-10 Tbsp salt, pepper, sugar; 1 Organic Orange; 200 g Schmand; 100 g Salad Mayonnaise; 1 small lettuce; 300 g Smoked salmon in slices; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp a little + 1 tablespoon of oil
3 Eggs (Gr. M)
5 TABLESPOONS Milk
5 TABLESPOONS Mineral water
50 g Flour
7-10 Tbsp salt, pepper, sugar
1 Organic Orange
200 g Schmand
100 g Salad Mayonnaise
1 small lettuce
300 g Smoked salmon in slices
baking paper

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Coat a baking tray (approx. 35 x 40 cm) thinly with oil. Place baking paper flat on top and heat the baking tray in a hot oven for 4-5 minutes.
2
Mix eggs, milk, mineral water, 1 tablespoon of oil and flour to a smooth dough. Season with about 1/2 teaspoon salt. Pour the dough onto the hot baking tray and
3
Meanwhile, wash the orange hot, dry it and finely grate half of the peel. Squeeze this half, cut the other half into slices. Mix peel, approx. 2 tbsp. juice, sour cream and mayonnaise.
4
Season with salt, pepper and 1 pinch of sugar. Clean, wash and dry lettuce.
5
Remove the baking tray from the oven and pull the crêpe from the baking tray together with the baking paper. Spread the crêpe with orange cream, leaving a rim of approx. 2 cm all around. Cover with salad leaves and smoked salmon.
6
Roll up crêpe and cut into slices. Garnish with the orange wedges.