Wrapped Crepes with Fish Filling
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ½ cups plain flour (sifted)
- 1 tsp Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 1 egg
- 2 Tbsps sunflower oil
- ¼ cup unsalted butter (for frying)
- ½ cup fromage frais
- ½ cup Crème fraiche
- 2 Tbsps Dill (roughly chopped)
- 1 cup smoked Salmon (cut into strips)
- 1 Tbsp Salmon roe
Preparation steps
1.
In a large mixing bowl, mix together the flour, salt, baking powder and bicarbonate of soda.
2.
In a jug, whisk together the egg, milk and vegetable oil. Whisk the wet ingredients into the dry ingredients until you have a smooth, lump-free batter.
3.
Melt knobs of the butter in a crepe pan set over a medium heat and pour in small ladles of the batter, tilting it around the pan until it is covered.
4.
Cook for 1-2 minutes until set and flip and cook for a further minute until golden brown.
5.
Cook all the batter using fresh butter for each pancake and wiping the pan in between. Set them to one side to cool.
6.
In a small mixing bowl, beat together the crème fraiche and fromage frais until smooth.
7.
Form the pancakes into cone shapes and fill with a mixture of the dill, smoked salmon and crème fraiche and fromage frais mixture.
8.
Place a few salmon eggs in each one and serve immediately.
