Salmon Crêpe Rolls

Name: Salmon Crêpe Rolls
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp salt, white pepper; 75 g Flour; 1 knife tip Baking Powder; 150 ml + 2-3 tablespoons of milk; 5 TABLESPOONS Mineral water; 300 g Double cream cream cheese; 1-2 Garlic cloves; 1 collar Parsley; 1-2 TABLESPOONS Butter; 8 discs (40 g each) smoked salmon; 7-10 Tbsp some salad leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

3 Eggs (Gr. M)
7-10 Tbsp salt, white pepper
75 g Flour
1 knife tip Baking Powder
150 ml + 2-3 tablespoons of milk
5 TABLESPOONS Mineral water
300 g Double cream cream cheese
1-2 Garlic cloves
1 collar Parsley
1-2 TABLESPOONS Butter
8 discs (40 g each) smoked salmon
7-10 Tbsp some salad leaves

Directions

1
Beat the eggs and 1 pinch of salt with the whisk of the hand mixer until frothy. Mix flour and baking powder, sieve over it and stir in. Add 150 ml milk and mineral water. Let the dough swell for about 20 minutes
2
Stir cream cheese and 2-3 tablespoons of milk until smooth. Peel garlic and press it through a garlic press to the cream cheese. Wash, chop and stir in parsley. Season to taste with salt and pepper
3
Heat some butter in a coated pan (20 cm Ø). Bake about 8 crêpes one after the other. Spread each one with cheese cream and cover with 1 salmon slice each. Roll up tightly and chill for about 30 minutes. Cut the crêpes into slices and arrange on a salad