Pancakes from the tray with smoked salmon and crème fraîche

Name: Pancakes from the tray with smoked salmon and crème fraîche
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Flour; 4 Eggs (size M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Mineral water; 1 collar Chives; 50 g Horseradish (from the jar); 300 g Fresh cream; 300 g smoked salmon in slices; baking paper; 7-10 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Flour
4 Eggs (size M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Mineral water
1 collar Chives
50 g Horseradish (from the jar)
300 g Fresh cream
300 g smoked salmon in slices
baking paper
7-10 Tbsp Oil

Directions

1
Preheat the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: stage 2). Mix flour, eggs and milk until smooth, season with salt and pepper. Let the dough swell for about 10 minutes. Line the fat pan of the oven (32 x 39 cm) with baking paper and heat up in the oven for approx. 5 minutes. Stir mineral water into the dough.
2
Coat baking paper with oil. Pour the dough onto the baking paper on the hot baking cup. Bake in the oven for 12-15 minutes on the lower shelf until golden brown. Wash the chives, dab dry and cut into small rolls. Take the pancakes out of the oven and let them cool down a little. Spread with horseradish and 150 g crème fraîche. Sprinkle with chives. Spread salmon on top and roll up the pancakes tightly from the long side, cut into thick slices and arrange on a plate. Put a dash of crème fraiche on top.
3
Spread with horseradish and 150 g crème fraîche. Sprinkle with chives. Spread salmon on top and roll up the pancakes tightly from the long side, cut into thick slices and arrange on a plate. Put a dash of crème fraiche on top. Serve the rest of the crème fraîche extra. Serve with a green salad with tomatoes