Basil Crêpe Roll with Smoked Salmon
The Basil Crêpe Roll with Smoked Salmon from Spoonsparrow is the perfect eye-catcher for the buffet.
Ingredients
- 150 g Whole Wheat Flour
- Salt
- 2 Eggs
- 2 tbsp Mineral water with carbon dioxide
- 0.5 tsp Baking soda
- 2 tsp Lemon juice
- 50 g Basil
- 260 ml Milk (1.5% fat)
- 2 tbsp Rapeseed oil
- 300 g Cream cheese (13% fat)
- Pepper
- 400 g Smoked salmon
Instructions
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1.
Mix flour with 1 pinch of salt, eggs, mineral water, baking soda and 1 tsp of lemon juice in a bowl. Wash the basil, shake it dry and puree 250 ml of milk finely. Stir under the flour mixture with a hand mixer into a smooth dough and let it rise for about 15 minutes.
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2.
Mix cream cheese with the remaining milk and 1 tsp of lemon juice until smooth. Season with salt and pepper.
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3.
Heat a large pan (26 cm Ø). Grease with a little oil, put 1 ladle of dough in each time, spread the dough by shaking and bake 4-6 crepes one after the other for 2-3 minutes per side over medium heat. Let cool slightly.
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4.
Spread the crepes thinly with cream cheese and cover with smoked salmon. Roll tightly and place on the seam for at least 1 hour, covered, in the refrigerator. Serve sliced.
