Crepes with smoked salmon

Crepes with smoked salmon
Quantity Ingredient
50 g Butter
80 g Wheat Flour Type 405
0,2 l Milk
2 Eggs
3 tsp Maize Germ Oil
240 g Smoked Salmon
12 tsp Gravlax Sauce

Crepes with smoked salmon is a very tasty snack that can also be served cold and is therefore also suitable for a cold buffet. To make the crepes thin enough, it is best to use a flat crepes pan with a special wooden slider to spread out the dough. The amount of dough is enough for about 12 crepes, whereby I served four crepes with smoked salmon per person. First melt the butter in a small butter pan or in a small saucepan at low temperature, set aside and allow to cool. Pour the flour into a mixing bowl and stir the milk into the flour at low speed using the whisks of the hand mixer. Add the cooled liquid butter and eggs and stir until smooth. Season the dough with a little salt. Pour maize germ oil or another tasteless oil into a small bowl. Spread a little oil in the crepes pan with a baking brush and heat to a good medium temperature. Bake the crepes in portions until they begin to brown lightly. In order to make the crepes with smoked salmon as large as possible, I used approx. 30 g dough per portion. Pour the liquid dough into the middle of the crepes pan and immediately spread it out with a wooden slider. As soon as the surface begins to falter, turn the crepes over with a fork and tan lightly from the other side. Lift the finished crepes out of the pan and fold them together twice, as shown in the picture above. Warm or cool the finished crepes in the oven as desired. Fill the crepes with smoked salmon and serve with the gravlax sauce in a small bowl.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
516 kcal
35 g
28 g
35 g

(C)opyright by Marions Kochbuch