Summary

Ingredients

For the dough:

• 4 egg (s), (M)
• 200 g spelled flour, sifted
• 200 ml sparkling mineral water
• 100 ml milk
• some salt and pepper
• 1 bunch chives
• 0.5 ½ bunch dill
• 1 sprig tarragon
• Butter, for frying

For the cream:

• 200 g cream cheese
• 3 teaspoons horseradish, from the jar
• 120 g crème fraîche
• 2 tablespoon lemon juice
• 1 pinch (s) cayenne pepper
• 1 pinch (s) sugar

Also:

• 4 trout fillet (s), smoked

Print Recipe Pin Recipe

Instructions

1. For the dough, mix the eggs with the flour, mineral water and milk to a smooth dough. Pepper and salt, then let rest for 10 minutes. Wash the herbs, pat dry with a crepe and chop finely, then mix with the batter.
2. Heat the butter in portions in a large, non-stick pan, bake 4 pancakes and then keep them warm.
3. For the cream, beat the cream cheese with the horseradish, creme fraiche and lemon juice in a bowl until frothy. Season to taste with salt / pepper, cayenne pepper and sugar.
4. Brush the pancakes with the cream, place 1 trout fillet on each and roll up the pancakes. Serve lukewarm.
5. A fresh, crunchy salad goes well with this.