Salmon crepe rolls

IMG_5879 - CopyI wouldn’t be French if you couldn’t find a recipe that includes crepe in my blog.
I love this recipe and usually my guests too ! It is very easy to make, perfect for an aperitif with friends and family. I usually do it with smoked salmon but you can also do it with Ham instead. 

Ingredients 

For the crepes (it makes usually about 8 crepes)
– 150g of flour
– 2 eggs
– 400ml of semi skimmed milk
– salt

Filling:
– about 300 g of Smoked Salmon slices (for 3 crepes)
– Rocket (roquette in french) or any other green salad you want
– 150 g of Gourney Cheese BOURSIN garlic & fine herbs (you can put any kind of cream cheese you like)
Boursin-R-Cheese-Garlic-Fine-Herbs-2

First, you have to make the crepe mixture (you can even do it the evening before and leave it in the fridge all night before cooking it the next day).
In a large bowl, mix together the flour and salt. Then, one by one, you can add the eggs. Mix until you get it smooth. Gradually, you can add the milk and mix until you get a smooth liquid batter. Wrap the batter in plastic warp and chill in the fridge for an hour (at least. When I have better left, I usually keep it in the fridge for 48hrs without any problem).

Heat a frying pan over medium high heat. Scoop the batter onto the pan. Rapidly tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. In a plate, put each crepe on top of each other until you cooked all your batter.

Heat your cream cheese rapidly in the micro wave so it is not too hard and easier to spread on the crepe. With a spatula, spread a layer of cream cheese, add slices of smoked salmon and finish with green salad (or rocket). Then, roll the crepe on itself and wrap it in plastic wrap.
Normally, I do only 3 salmon crepes and my children and husband usually finish the rest of the crepes with some jam, or nutella 🙂

Before cutting the crepes in slices, leave them 15 min in the freezer. The crepes will be harder; hence, easier to cut. After that, it is ready to be served 🙂

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