Pancakes with Cream Cheese and Salmon Filling
Smoked salmon crepes make a simple, quick, and tasty dinner! You can also eat them for breakfast, lunch, or even as an appetizer. They can be served cold – you can pack them in your lunchbox and take them to work. These savory crepes are packed with flavor!
Time:
45 Minutes
Difficulty:
Serves:
4
Ingredients
- 125 grams pastry flour
- 250 milliliters milk
- 1 pinch salt
- 2 eggs
- 2 tbsps butter
- 4 leaves iceberg lettuce
- 1 handful sprout
- 200 grams GrunesLand cream cheese
- 2 tbsps whipped cream
- 1 splash lemon juice
- 1 tsp horseradish (from a jar)
- 1 tsp Salt
- 1 tsp freshly ground peppers
- 250 grams smoked salmon
- cress (for garnish)
Getting it done:
-
Step 1
In a bowl, mix milk with flour and a pinch of salt until smooth. Stir in eggs and allow the resulting batter to rest for 15 minutes.
-
Step 2
Heat butter in a large frying pan and cook 4 pancakes successively from batter until golden brown on both sides. Leave pancakes to cool.
-
Step 3
Rinse lettuce, trim, shake dry and cut into strips. Rinse sprouts and drain well. Mix cream cheese in a bowl with cream, lemon juice and horseradish until smooth and season with salt and pepper. Spread each pancake with cream cheese mixture and cover with lettuce leaves and smoked salmon. Sprinkle sprouts over and then roll each pancake. Cut each into 3 pieces and serve garnished with watercress.
GrünesLand Products Used
All the goodness of natural ingredients in every bite of our cream cheese