Hello my friends!
Shrove Tuesday is coming and it’s time to get some practice before D Day! Usually we make sweet crepes but this year I decided to go for savory crepes with smoked salmon.
Ready to try something new.
The recipe, Chef!
Savory Crepes with smoked Salmon
- Buckwheat flour crepes
- 250 g buckwheat flour
- 1 small egg
- 530 g water
- 1/2 tsp salt
- 4 slices smoked salmon
- 150 g cream cheese
- 16 chive stalks
- 1 tsp ground coriander
- 1 tbsp vinegar
- 8 eggs
Buckwheat flour crepes
Pour the flour, salt and beaten egg in a large bowl.
Pour the water while whisking.
When homogeneous, leave to rest at room temperature for 30 minutes.
Oil your frying pan and heat it.
When the pan is hot, pour a ladle of batter and cook on both sides.
Start over until all your batter is used.
Heat some water with vinegar in a sauce pan up to a boil.
Pour an egg into a small bowl.
Lower the heat of the water, make a swirl in the center of your sauce pan with a fork and pour the egg in the middle. Cook 2 minutes 30 seconds.
Start over with the other eggs.
Cut the smoked salmon in strips.
Chop half of the chive.
Combine the cream cheese, chopped chive and ground coriander.
Pipe cream cheese in the center, add a few salmon strips and a poached egg.
Add salt and pepper to taste, close your crepe with a chive stalk.
Start over with each crepe.