Crêpe Rolls with Smoked Salmon and Wasabi Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g flour
- 125 ml milk
- 1 egg (s)
- 1 tablespoon butter, for frying
- 200 g sour cream
- 1 lemon (s), juice it
- 1 teaspoon wasabi paste, more if desired
- 1 teaspoon sugar
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 200 g smoked salmon, diced
Print Recipe
Pin Recipe Instructions
- For the crepe batter, mix the flour with the milk and egg in a bowl and let it rest for at least 1 hour.
- Mix the sour cream, lemon juice, wasabi paste, sugar, salt and pepper together.
- Melt the butter in a pan and bake thin crepes in it. Let cool down.
- Spread the wasabi cream on the crepes and sprinkle with the salmon cubes, leaving the edges free. Roll up the crepes and cut into slices approx. Two fingers wide with a sharp knife. Arrange the rolls on plates with a slice of lemon and a little wasabi cream.
- Alternative:
- To avoid sections that are too large, you can just as easily fold the crêpes with the filling into quarters. It`s less decorative, but it is also much faster.
- This starter is quick and easy to prepare and can be conveniently arranged decoratively in advance. What more do you want?
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