Summary

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

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Instructions

1. For the crepe batter, mix the flour with the milk and egg in a bowl and let it rest for at least 1 hour.
2. Mix the sour cream, lemon juice, wasabi paste, sugar, salt and pepper together.
3. Melt the butter in a pan and bake thin crepes in it. Let cool down.
4. 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.
5. Alternative:
6. 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.
7. This starter is quick and easy to prepare and can be conveniently arranged decoratively in advance. What more do you want?