RecipesFish And Shellfish

Smoked Salmon Crepes Recipe

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Ingredients

Crêpe mixture
  • 70g organic flour
  • Pinch Steenbergs natural sea salt
  • 2 large organic eggs
  • 112ml full fat milk
  • 2tbsp melted butter
Salmon filling
  • 450g ricotta cheese
  • 100g smoked salmon, chopped finely
  • 6 radishes, sliced finely
  • 225ml + 2tbsp double cream
  • 1½tbsp organic lemon juice
  • ¼tsp Steenbergs natural sea salt
  • ¼tsp organic white pepper
  • 1tsp organic paprika

Recipe for 4

Method

01
Sift the flour into a mixing bowl and stir in the salt. Mix in the eggs and then milk. Beat the batter until it's smooth. Stir in the butter and set aside to rest for 30 minutes. Stir just before using.
02
Heat a heavy pan and brush with a little butter. Spoon in enough batter to coat the bottom of the pan, pouring off the rest. Cook for 2 - 3 minutes until browned, turn over and cook for 1 minute. Continue making crêpes, stacking them on a plate.
03
Preheat oven to 170°C.
04
Mix the ricotta and salmon together. Add 2 tbsp of double cream and the lemon juice. Fill the centre of each crêpe with 1 tbsp of the salmon filling, then roll and wrap them up.
05
Place each filled crêpe in a flame-proof casserole dish. Cover and bake the crêpes for 13 minutes.
06
While they are heating through, add the sea salt and the white pepper to the remaining 225ml of cream and whip to a soft peak.
07
When the crêpes are hot, put them on individual plates and top with the whipped cream and decorate wit a sprinkling of paprika.