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Salmon & Leak Crepe Lasagna
A twist on an Italian classic :)
Team
Chefclub
Total time : 40 min
Ingredients for 6 people
2,33 flour
0,25 butter
7 egg
2,5 milk
2 leeks
0,33 ricotta
10 smoked salmon
1,25 bechamel sauce
0,66 mozzarella, grated
salt & pepper
Step 1/3
Mix the flour, salt, melted butter, 3 eggs, and milk to make a crepe batter and cook 8 crepes for about 3 minutes on each side. Lay one on the bottom of the springform pan.
Step 2/3
Mix the chopped leeks with the ricotta, salt, pepper and 1 egg. Spread half of this mixture on the crepe at the bottom of the pan. Cover with a new crepe, arrange half of the salmon slices and place a crepe on top. Pour half of the béchamel sauce over the crepe and sprinkle half of the mozzarella cheese over it.Lay another crepe on top and repeat the whole process, finishing with mozzarella.
Step 3/3
Form 3 divots in the mozzarella using the small glass and crack 1 egg in each. Bake for 15 minutes at 350 °F. Remove from the oven, demold, and enjoy!
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