Garden cress crepes
Difficulty: Easy
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 |
| 2 | eggs |
| 25 g | butter |
| 0.5 tsp | salt |
| 250 ml | milk |
| 100 g | crème fraiche |
| 0.5 tsp | sugar |
| 0.25 | lemon (zest) |
| 0.25 | orange (zest) |
| 150 g | cress |
| 115 g | smoked salmon |
| pepper | |
| butter for frying | |
| salmon caviar for garnish |
Utensils
large frying pan, stand mixer or hand mixer with beaters
Wine Tip
Silvaner
A dry, crisp, medium-bodied Silvaner is an excellent choice for this dish, as it harmonizes well with seafood.
Step 1
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.
stand mixer
125 g all-purpose flour / 2 eggs / 25 g butter / 0.5 tsp salt / 250 ml milk
Step 2
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
Step 3
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
Step 4
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
