Smoked Salmon Crepe Rolls – a delicious recipe with eggs, milk, flour, herbs, vegetable oil, cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
To make the crepes, whisk together the eggs, milk, flour and dill in a bowl until smooth. Season with salt and freshly ground black pepper. Let stand for 10 mins. Heat 1 tsp of the oil in a 10 inch frying pan and pour in 1/4 of the batter. Swirl the pan to coat it and cook over medium heat until the crepe is just set and golden on the underside. Flip and cook for 1 more min. Slide the crepe onto a sheet of parchment paper and make 3 more pancakes. Leave to cool.
2
To assemble, mix the sour cream and horseradish together in a bowl and season to taste. Spread some on each crepe then top it with smoked salmon slices. Roll the crepes and cut them into 1 inch pieces. Serve on a platter sprinkled with the pink peppercorns, if using.
762
kcal
Calories
48
g
Fat
44
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 medium eggs, 300 ml milk, 200 g plain flour, 2 tbsp frozen chopped herbs, and more.
Yes, Smoked Salmon Crepe Rolls falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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