Salmon crêpes au gratin

Name: Salmon crêpes au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 eggs + 1 egg yolk (Gr. M); 100 ml Milk; 7-10 Tbsp salt, white pepper; 100 g flour, 1 msp. baking powder; 500 g broccoli, 2 tablespoons oil; 8 thin slices of smoked salmon (approx. 40 g each); 7-10 Tbsp Grease; 250 g Sour cream or crème fraîche; 1-2 TABLESPOONS Horseradish (glass); 1 TABLESPOON Honey; 40 g Emmental cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 eggs + 1 egg yolk (Gr. M)
100 ml Milk
7-10 Tbsp salt, white pepper
100 g flour, 1 msp. baking powder
500 g broccoli, 2 tablespoons oil
8 thin slices of smoked salmon (approx. 40 g each)
7-10 Tbsp Grease
250 g Sour cream or crème fraîche
1-2 TABLESPOONS Horseradish (glass)
1 TABLESPOON Honey
40 g Emmental cheese

Directions

1
Mix 2 eggs, milk, 100 ml water, 1 pinch of salt, flour and baking powder until smooth. Let the dough swell for about 10 minutes
2
Clean and wash broccoli and cut into florets. Cook in little boiling salted water for about 8 minutes. Pour off
3
Heat oil in portions in a coated pan (approx. 18 cm Ø). Bake 8 crêpes of the dough in it, one after the other, until golden brown. Place 1 slice of salmon on each, fold them together. Grease 4 small or 1 large casserole dish. Put broccoli and crêpes in it
4
Mix sour cream, 1 egg yolk, horseradish and honey. Season with salt and pepper. Spread over the crêpes. Grate the cheese over the crêpes. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 8-10 minutes