Smoked Salmon and Herb Dutch Baby Crepe
with goat cheese, parsley, dill, zucchini and a cucumber salad
Informations supplémentaires
35 min.
|
756 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Place a large ovenproof skillet in the oven while it preheats. Finely chop the herbs. Thinly slice the onion and cucumber. Grate the zucchini. Put the onion in a bowl of water for a sweeter taste.
2. Prepare the mix
In a large bowl, whisk the flour with the milk, eggs and a pinch of salt. Add the herbs, zucchini and half of the crumbled goat cheese. Mix together.
3. Cook the dutch baby
Take the pan out of the oven with oven mitts and add a light drizzle of oil to coat the pan. Pour the Dutch Baby mixture into the pan and bake in the oven for 25-32 minutes until puffed and colored. Let rest 5 minutes once out of the oven.
4. Prepare the salad
In a bowl, mix the arugula with the cucumber, some red onion to taste, a drizzle of oil, lemon juice to taste, salt and pepper.
5. Plate your dish
Garnish the Dutch Baby with the remaining goat cheese, smoked salmon and remaining onion to taste and serve with the salad. Bon appétit!
150gAll-Purpose Flour
240mlMilk 2%
4unitFresh egg
40gArugula
1unitGoat Cheese
1unitFresh Parsley and Dill
1unitZucchini(s)
160gSmoked Salmon
1unitRed Onion(s)
1unitLemon
2unitLebanese Cucumber(s)
What you need
ovenproof skillet, bowls, whisk, box grater
756 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
31g
48%
cholesterol
441mg
147%
fiber
4g
16%
protein
53g
saturated
15g
75%
sodium
1020mg
43%
sugar
13g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg