We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Salmon Crepes Recipe by of 12-12-2017 [Updated on 27-12-2017]
The salmon crepes are a tasty and refined first course that you can prepare with the combination of salmon, béchamel, ricotta and thyme, instead of the more classic combination ofcream and salmon. The recipe of mine crepes with salmon it is very simple and it is also convenient to prepare, you just need to cook the batter prepared in advance and then stuff it and finally transfer it to the oven.
If the idea appeals to you, try to include them in your Christmas Eve or New Year's Eve menu and you will see what success on the table. This morning I left at dawn to participate in an event near Milan by QVC. Together with other bloggers I will work alongside a chef for the creation of Christmas dishes and a mini video will come out of our day together that you can then see during their broadcasts. So I leave you to the recipe and I'm going to make this other trip;)
How to make salmon crepes
In a bowl, add the milk to the flour and salt and form a smooth and homogeneous mixture.
Then add the eggs and work until you get a lump-free batter.
Grease the crepe maker or a non-stick pan with a little butter and dab with absorbent paper.
Then prepare the crepes by placing a ladle of dough at a time and cooking for about 1 minute on the side. As the crepes are ready, stack them on a plate one on top of the other.
Cut the salmon into small pieces and add it to salt, pepper, thyme and ricotta.
Mix the ingredients and add half of the béchamel, then mix again.
Spread the filling on half part of each crepes and close them on themselves.
Close each crepes in half again and transfer them to a pan in which you have put a little béchamel.
Cover further with the remaining béchamel and parmesan.
Bake in a preheated oven at 200 ° C for about 10 minutes or until browned.
Your salmon crepes are ready to be brought to the table.