Informations supplémentaires
30 min.
|
631 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the shallot and cucumber. Chop the dill.
2. Pickle the shallot
Put the shallot in a bowl with 1/4 cup of wine or cider vinegar, 1 tbsp of sugar and a pinch of salt. Add 2-3 tbsp. of water for a milder flavor. Let marinate. Drain before serving in step 5.
3. Cook the crepes
In a bowl mix the flour with the milk, the egg and a pinch of salt. The mixture should be a little runny. Heat a drizzle of oil in a pan over medium-high heat. Ladle the crepe mix into the pan and spread the batter evenly to make a large, thin crepe. Cook 2-3 minutes on each side until golden brown. Make 2 crepes per person.
4. Cook the salmon
Heat a drizzle of oil in a pan over medium high heat. Season the salmon with salt and pepper. Cook 3-4 minutes on each side. Break into pieces. Remove from the pan and put in a bowl.
5. Assemble the crepes
Garnish each crepe with some cream cheese, salmon, cucumbers, shallot to taste and dill. Roll.
6. Plate your dish
Serve the crepes. Bon appétit!
2unitSalmon Fillets
2unitLebanese Cucumber(s)
0.5unitDill
1unitShallot
100gAll-Purpose Flour
1unitFresh egg
200mlMilk 2%
120mlCream Cheese
What you need
bowls, pan, spatula, ladle
631 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
60g
20%
fat
30g
46%
cholesterol
200mg
67%
fiber
5g
20%
protein
30g
saturated
14g
70%
sodium
308mg
13%
sugar
9g
trans
0g