Salmon crêpes with horseradish cream

Name: Salmon crêpes with horseradish cream
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 150 g flour, 1 msp. baking powder; 1/4 l milk, 3 eggs, salt (Gr. M); 7-10 Tbsp Pepper, 150 g crème fraîche; 1 TABLESPOON Horseradish (glass); 1 small lettuce, 2 tablespoons oil; 300 g Smoked salmon in thin slices; 30 Cocktail skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

150 g flour, 1 msp. baking powder
1/4 l milk, 3 eggs, salt (Gr. M)
7-10 Tbsp Pepper, 150 g crème fraîche
1 TABLESPOON Horseradish (glass)
1 small lettuce, 2 tablespoons oil
300 g Smoked salmon in thin slices
30 Cocktail skewers

Directions

1
Mix flour, baking powder, milk, eggs and 1 pinch of salt until smooth. Leave to swell for about 15 minutes. Mix crème fraîche and horseradish, drain. Clean and wash the salad
2
Bake 6 crêpes in a pan (approx. 25 Ø cm) from the dough in hot oil, one after the other. Let them cool down. Spread each one with horseradish cream. Cover with salad and salmon, roll up tightly. Cut into approx. 4 cm thick rolls, pin and arrange