Herb crepe rolls with smoked salmon
Crepes
Ingredients · Servings Ingredients for 6
- 2 Owner (M)
- 1 tsp sugar
- 2 tablespoons of liquid clarified butter for frying
- 25 g melted butter
- 50 g fresh garden herbs (e.g. parsley, chervil, tarragon, basil, dill)
- 125 g flour
- 250 ml milk
- Salt
- 3-4 sprigs of dill
- 150g smoked salmon
- 100g cream cheese
- 1 tbsp Sahnemeerrettich (Glas)
- Juice of ½ lemon
- Salt
- freshly ground black pepper
- small wooden skewers
Method · 1 h
- For the herb crêpes, wash the herbs, shake the leaves dry, pluck them, and roughly chop them. Place the flour, milk, eggs, sugar, and a pinch of salt in a tall container. Add the melted butter and blend the batter with an immersion blender until smooth. Add the herbs and blend them into the batter until it turns a fresh green color (1–2 minutes).
- Lightly brush a shallow, non-stick frying pan (about 20 cm in diameter) with clarified butter. Pour about a quarter of the batter into the pan using a ladle. Swirl the pan to distribute the batter evenly. Flip the crêpe and cook the other side as well. Repeat to make 5 more thin crêpes.
- For the filling, dice the smoked salmon and place it in a tall container with the cream cheese, lemon juice, and horseradish. Purée the mixture with an immersion blender until smooth. Season the cream with salt and pepper. Pick the dill leaves, chop them, and stir them into the cream.
- Spread the smoked salmon cream evenly over the crêpes, roll them up tightly, and cut them into equal-sized pieces about 1.5 cm wide. Thread two pieces onto each skewer and serve sprinkled with freshly picked dill, if desired.
25 g
50 g
fresh garden herbs (e.g. parsley, chervil, tarragon, basil, dill)
125 g
Flour
250 ml
filling
Dill sprigs
150 g
Smoked salmon