Salmon Crepes

Name: Salmon Crepes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Eggs (about 3 at room temperature) 7 oz; Type 00 flour 2 cups; Whole milk (at room temperature) 2 cups; Butter to taste; Cow's milk ricotta cheese 1 cup; Smoked Salmon 7 oz; Chives 1 bunch; Marjoram 1 sprig; Fine salt to taste; Black pepper to taste; Whole milk 1 cup; Butter 1 ½ tbsp; Type 00 flour ¼ cup; Nutmeg to taste; Fine salt to taste

it es br de fr

603

Calories per serving

Energy Kcal 603
Carbohydrates g 59.2
of which sugars g 6.7
Protein g 34.2
Fats g 25.5
of which saturated fat g 13.17
Fiber g 1.9
Cholesterol mg 269
Sodium mg 1581

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Serving: 4 persone
Cost: Average
Note + 30 minutes of resting

PRESENTATION

Recipe by
Anna Langellotto

Eggs, milk, flour, and lots of imagination: these are the ingredients to create the thousand and one versions of crepes! With our salmon crepes, you can explore one of the many savory options, enjoy them like those stuffed baked ones! Perfect for a meal where you want to create an original dish, delicious and easy to prepare even without waiting for special occasions. We took inspiration from the bundles with robiola and salmon, replicating the much-loved pairing of creamy cheese with smoked salmon, which you can also find in timeless first courses like salmon pasta, or in appetizing appetizers like blinis.

Also try the recipe for Spring crepes for a delicious vegetarian alternative!

INGREDIENTS

603

Calories per serving

Ingredients for 8 crepes: Eggs 7 oz (200 g) - (about 3 at room temperature); Type 00 flour 2 cups (250 g); Whole milk 2 cups (500 g) - (at room temperature); Butter to taste

for the filling: Cow's milk ricotta cheese 1 cup (250 g); Smoked Salmon 7 oz (200 g); Chives 1 bunch; Marjoram 1 sprig; Fine salt to taste; Black pepper to taste

for the béchamel: Whole milk 1 cup (250 g); Butter 1 ½ tbsp (25 g); Type 00 flour ¼ cup (25 g); Nutmeg to taste; Fine salt to taste

Preparation

How to prepare Salmon Crepes

To make the salmon crepes, start by preparing the béchamel: in a small saucepan, melt the butter over low heat. Add the flour all at once 1 and stir to create the roux. Gradually add the milk 2 while continuing to stir. Keep cooking for about ten minutes, stirring constantly, this way the sauce will thicken 3. Finally, season with a pinch of salt and some nutmeg. Cover with cling film touching the surface and let it cool.

Now work on the crepe batter. Break the eggs into a large bowl 4, beat them and add the milk at room temperature 5. Mix thoroughly again to combine 6.

Sift the flour to add it to the egg mixture 7, mix everything 8 until you obtain a smooth, velvety batter without lumps 9. You can always use a fork or switch to a hand whisk.

Cover the bowl with cling film 10 and let it rest for at least 30 minutes in the refrigerator. Remove the batter from the fridge and mix for a few moments to revive it 11. Grease a non-stick pan (or a crepe maker) of 8 inches in diameter 12 with a bit of butter. Heat it over medium heat.

As soon as it reaches temperature, pour a ladle of batter, enough to cover the surface 13, spread it evenly by gently shaking the pan (be careful not to let it go over the edges): we recommend performing these operations quickly, as the batter sets very fast. After a minute, the edges will retract: before flipping, make sure it's golden brown on the underside 14, flip it and let the other side cook for another minute 15.

Place the crepe on a plate 16. Cook all the crepes in the same way, with these quantities you will get 8. Once all the crepes are ready, you can prepare the filling. Chop the chives 17, strip the marjoram sprig to get the leaves. Cut the salmon into pieces about 0.4 inches 18.

In a bowl, pour the ricotta 19, add the béchamel 20, a pinch of salt 21

and a grind of pepper 22, mix with a spoon until you get a homogeneous mixture. Add the chives 23, the marjoram, and the salmon 34, mix everything.

The filling is ready 25. Now you can stuff your salmon crepes. Place the crepes on a cutting board, cover half of one side with the filling 26, fold over the non-filled side 27

and then fold again in half, creating a fan shape 28, stuff the other crepes in the same way. Arrange the salmon crepes in a baking dish that can hold them all 29 and heat them for 10 minutes in a preheated static oven at 350°F. The salmon crepes are ready to be served, you can decorate them with a marjoram leaf 30.

Storage

The salmon crepes can be stored in the fridge for one day. We do not recommend freezing the complete dish.

You can let the crepe batter rest for up to 12 hours in the fridge, covered with cling film. If you prefer, you can also freeze the crepes once prepared and cooled: just stack them one on top of the other, placing a sheet of parchment paper between each crepe, and finally seal everything with cling film. Before using the desired quantity, just let them defrost and then fill them. Unfilled crepes can be stored individually in the fridge for a couple of days, covering them with cling film to prevent them from drying out.

Advice

To ensure your crepe batter is smooth and lump-free, we recommend using ingredients at room temperature and adding liquids gradually while stirring carefully with the whisk. If the ricotta has too much whey, drain it with a strainer.

Tips and curiosities

What can I substitute for ricotta?
Instead of ricotta, you can use another fresh and soft cheese like robiola.
Can I use whole wheat flour for the crepes?
Whole wheat crepes can also be made, find our recipe here.
How can I fix the béchamel if it's too runny?
Just extend the cooking on the stove to thicken it and achieve the right consistency.
The crepe batter is lumpy, how can I avoid this issue?
Sift the flour well and incorporate it into the mixture gradually, stirring with the whisk.
Can gluten-free crepes be made?
For this variant, we recommend the recipe for gluten-free crepes which use rice flour.

For the translation of some texts, artificial intelligence tools may have been used.