Garden cress crepes
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 751 / Protein 35g / Carbohydr. 57g / Fat 42g
Ingredients (2 servings)
|125 g||all-purpose flour|
|100 g||crème fraiche|
|115 g||smoked salmon|
|butter for frying|
|salmon caviar for garnish|
large frying pan, stand mixer or hand mixer with beaters
A dry, crisp, medium-bodied Silvaner is an excellent choice for this dish, as it harmonizes well with seafood.
In a stand mixer, beat together the flour, eggs, butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Cover bowl and transfer to fridge for approx. 1 hr.
125 g all-purpose flour / 2 eggs / 25 g butter / 0.5 tsp salt / 250 ml milk
In a fresh stand mixer bowl, beat together crème fraiche, sugar, lemon and orange zest, and cress for approx. 2 – 3 min. until the crème fraiche is stiff and all ingredients well-mixed. Season with salt and pepper to taste.
100 g crème fraiche / 0.5 tsp sugar / 0.25 lemon (zest) / 0.25 orange (zest) / 150 g cress / salt / pepper
Melt some butter in a large frying pan over medium-high heat and cook crepes for approx. 1 min. per side until golden brown. Transfer to a plate and let cool completely.
large frying pan
butter for frying
When the crepes have cooled down, spread an even, thin layer of crème fraiche on top, fill with smoked salmon, and roll up for serving. Garnish with a dollop of crème fraiche and salmon caviar.
115 g smoked salmon / salmon caviar for garnish