Creamy salmon crepes: a savory version to try!

Name: Creamy salmon crepes: a savory version to try!
Uploaded: 2019-10-08T10:01:55Z
Duration: PT202.800S
Channel: Food Inspiration

published on 8 October, 2019 at 12:01

Delicate, thin dill crepes with smoked salmon make an absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

INGREDIENTS

Flour 125g

Eggs 3

Melted butter 1 tbsp

Milk 250ml

a pinch of Salt

For bechamel:

Butter 100g

Flour 100g

Milk 1l

Nutmeg pinch

For filling:

Ricotta 200g

Parmesan cheese 50g

Cream cheese 150g

Smoked salmon 200g

Chives

METHOD

Put flour in a bowl and add cold milk, stirring with a whisk, add the eggs, one at a time, then melted butter and a pinch of salt.
Cover the dough with plastic wrap and leave in the refrigerator for 30 minutes.
Melt the butter in a saucepan over low heat and add the flour.
We mix and allow to cook for a minute.
Pour cold milk immediately, mixing with a whisk.
Continue to cook over low heat for 7-8 minutes, stirring constantly, until a thickened.
Season with salt and pepper and season with nutmeg.
Cooking pancakes.
Heat a non-stick pan with a little melted butter, add the batter rotating pan it so that the batter reaches all the edges covering the bottom.
Cook for 1 minute, stir and cook for another minute.
In the bowl, add salmon, leaving aside several whole slices, then also add onions, a pinch of salt, pepper, grated parmesan, cream cheese and cream cheese. Mix until combined.
Grease the baking dish with butter and place the pancakes with the filling and a few slices of smoked salmon.
Pour the béchamel and again sprinkle with parmesan to taste.
Bake for 20 minutes at 200°C/400°F, serve hot.

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