Stuffed salmon crepes

Name: Stuffed salmon crepes
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 75 g Flour; 1 knife tip Baking Powder; 150 ml Milk; 50 ml Mineral water; 2 Garlic cloves; 300 g Double cream cream cheese; 2-3 TABLESPOONS Whipped cream; 1 collar flat leaf parsley; 25 g Butter or margarine; 11 washers smoked salmon (about 40 g each); 7-10 Tbsp Picking salad

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 10

3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
75 g Flour
1 knife tip Baking Powder
150 ml Milk
50 ml Mineral water
2 Garlic cloves
300 g Double cream cream cheese
2-3 TABLESPOONS Whipped cream
1 collar flat leaf parsley
25 g Butter or margarine
11 washers smoked salmon (about 40 g each)
7-10 Tbsp Picking salad

Directions

1
For the dough, beat the eggs, salt and pepper with the whisk of the hand mixer until foamy. Sift the flour and baking powder onto the egg mixture and stir in. Add milk and mineral water and stir in. Let the dough swell for about 20 minutes. In the meantime peel garlic and press it through a garlic press. Mix cream cheese, cream and garlic.
2
Season with salt and pepper. Wash parsley, dab dry and pluck the leaves from the stalks. Heat the fat in portions in a pan and bake 7-8 golden crêpes one after the other. Spread each crêpe with cream cheese and cover with parsley leaves and 1 1/2 slices of salmon each. Roll up and cut into slices. Arrange on a plate and garnish with salad as desired