SMOKED SALMON AND BÉCHAMEL CREPES: CREAMY and TASTY!

published on 31 December, 2024 at 19:00

INGREDIENTS

For the crepes:

300ml (1 1/4 cups) milk

2 eggs

125g (1 cup) all-purpose flour

Salt to taste

1 tbsp olive oil

For the béchamel sauce:

500ml (2 cups) milk

50g (1/3 cup) all-purpose flour

50g (1/4 cup) butter

Salt to taste

Nutmeg to taste

For the filling:

200g smoked salmon

100g Emmental cheese

1 bunch of chives

40g grated Parmesan cheese

METHOD

For the crepes:

1. In a large bowl, whisk together the eggs and flour.

2. Gradually add the milk, whisking until you get a smooth batter.

3. Finally, add a pinch of salt.

4. Heat a non-stick pan, add the olive oil, and spread it over the surface with a paper towel.

5. Pour a ladle of batter into the pan and swirl to distribute it evenly.

6. When the crepe starts to lift from the edges, flip it with a spatula and cook for a few seconds on the other side.

7. Repeat until all the batter is used up.

For the béchamel sauce:

1. Melt the butter in a saucepan, add the flour, and cook for a few minutes, stirring constantly.

2. Add the milk and continue to cook, stirring constantly, until it comes to a boil and thickens.

3. Finally, add the nutmeg and salt.

For the filling:

1. In a large bowl, combine the chopped salmon and Emmental cheese, and add the chopped chives and half of the béchamel sauce.

2. Mix the ingredients with a spoon.

3. Spoon the filling onto the crepes.

4. Fold two sides of the crepe and roll it up, then place it in a baking dish.

5. Pour the remaining béchamel sauce and grated Parmesan cheese over the crepes.

6. Bake in the oven at 200°C (with the grill on) until the surface is slightly golden.

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