Buckwheat crêpe with smoked eel mousse
Buckwheat crêpe with smoked eel mousse is a recipe with fresh ingredients from the Crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g buckwheat flour
- 75 g flour
- 150 ml milk
- 4 eggs
- 30 g Butter
- 3 Tbsp plant oil
- 200 g smoked eel fillet
- 150 ml dry white wine
- 1 tsp Noilly Prat
- 0.5 lemon (juice)
- Salt
- Pepper (freshly ground)
- 3 sheets white gelatin
- 200 ml whipping cream (minimum 30% fat content)
- 50 g trout caviar
- dill (for garnish)
Instructions
-
1.
Beat the flours, milk, eggs, butter and a pinch of salt into a batter. Let rest for 30 minutes. In a non-stick pan, cook thin crêpes in small portions using a little oil.
-
2.
Finely chop the eel fillet, blend with white wine and Noilly Prat in a blender, then strain through a sieve. Season with lemon juice, salt and pepper. Soak gelatin sheets in cold water, then melt them over gentle heat. Fold the melted gelatin into the eel mixture to create the mousse. Whip cream to half‑stiff peaks and fold in half of the caviar. Chill the mousse; when it starts to set, spread it onto the crêpes. Roll up the crêpes and refrigerate for at least 2 hours. Before serving, cut into thick slices, sprinkle with remaining caviar and garnish with dill.
