Salmon Pancake Rolls
Salmon pancake rolls are a recipe with fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 400 ml milk
- 4 eggs
- Salt
- butter
- 100 g cream cheese
- 1 tsp Pink peppercorns
- 20 slices smoked salmon
- 1 bunch Green asparagus
- 1 handful sprouts (optional)
Instructions
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1.
Whisk flour and milk together, fold in eggs and a pinch of salt, let batter rest for about 30 minutes.
-
2.
Meanwhile crush peppercorns finely in a mortar, thin the cream cheese with a little water and mix until smooth. Wash the asparagus, trim woody ends and cook in plenty of salted water for about 15 minutes.
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3.
Heat some butter in a non-stick pan and pour batter to make pancakes one by one; bake about ten pancakes total, keep finished pancakes warm in an oven at 70°C (the batter makes more than ten, leftover can be used as soup garnish!).
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4.
For serving spread the cream cheese mixture thinly on each pancake, top with salmon. Add 2–3 asparagus spears and roll the crepes tightly; straighten ends and cut into three equal rolls or thicker pieces, arrange on plates and garnish with sprouts.
