Crêpes – Praline Rolls in Bed Of Spinach Salad

Summary

Prep Time	40 mins
Total Time	1 min
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

For the dough:

For the filling:

For the salad:

Crêpes – Praline Rolls in Bed Of Spinach Salad

Instructions

Use the flour, a pinch of salt, eggs, milk and 3 tablespoons of melted butter to make a fairly runny batter. Heat some butter in a non-stick pan (24 cm) and add a small ladle of batter to it. Swivel the pan so that the batter is evenly distributed thinly. Bake until the top becomes matt, then turn and bake the other side. Layer the baked crêpes on top of each other and set aside.
Cut the salmon and onion into very small cubes, chop the dill, stir everything together and season with tartar sauce, mustard, salt and pepper. Brush the crêpes with a little filling and roll them up tightly. Put in a cool place. To serve, cut the rolls diagonally into small pieces. It is best to make the crêpes rolls the day before, then they are easier to cut.
Sort the spinach (preferably young spinach), remove the stalks and wash and drain the spinach. Fillet the orange, catching the juice. Cut the young Gouda cheese into small slices and chop the almonds.
Mix the yoghurt with the cream and orange juice and season the dressing with vinegar, salt and sugar. Add to the salad and mix carefully.
Spread the salad on plates, place the salmon pralines on top and serve sprinkled with the almonds.

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