Stuffed crêpe rolls with salmon and cream cheese
Most people think sweet when they think of crêpes. But they can also be served savory. The following recipe was also used at my birthday party - a real eye-catcher on the buffet with little effort. Crêpes are quick to make and you can make several rolls from one pancake. For the savory buffet, we simply use some herb cream and salmon as a filling and the little finger food rolls are ready.
Preparation time 20 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 4 portions
- 250ml milk
- 125g flour
- Salt
- 2 eggs
- 1/2 bunch dill
- 250g cream cheese
- 20ml whipped cream
- 1 squeeze of lemon juice
- 1 tsp horseradish
- Pepper
- 400g smoked salmon
- 16 wooden skewers
Preparation
- Mix the flour, milk and a pinch of salt into a smooth batter and stir in the eggs. Then leave the crêpe batter to rest for 15 minutes.
- Wash the dill, shake dry and chop finely.
- For the cream, mix the cream cheese, cream, lemon juice and horseradish and season with salt and pepper. Mix in the dill and the cream is ready.
- Preheat the crêpe maker. Spread the batter thinly and evenly and bake the crêpes. Then leave to cool.
- Spread cream cheese on the crêpes, cover with salmon slices, roll up and cut into rolls. Secure the rolls with a wooden skewer.
