Salmon & Leek Stuffed Crepes

Salmon & Leek Stuffed Crepes! Discover the surprise in the center 🤩


20 reviews




Total time: 1 hour 3 minutes

Prep time: 35 minutes, Cook time: 28 minutes

Ingredients for 3 people

1 tsp of chefclub egg spice mix

7 egg

1.9 cups of milk

1 1/2 cups of flour

4 leeks

1 tbsp of olive oil

3 tbsp of butter

1 1/2 tbsp of mustard

1/2 cup of heavy cream

6 slices of smoked salmon

1 tsp of chefclub salad spices- garlic & herbs


Cherry tomatoes



Cling wrap

Step 1/4

Cut the top off the shell of 3 eggs, sprinkle them with Chefclub egg spice mix. Line 3 cups with cling wrap, place the spiced eggs in each cup and close the cling film over the egg. Cook the eggs in boiling water for 2 minutes and 30 seconds. Set aside.

Step 2/4

Mix the milk, the rest of the eggs and the flour until you obtain a smooth batter and set it aside. Cut the root of a leek, shred the white of the leek with a fork and remove the center of the leek. Pour a ladle of crepe batter, cut pieces of leek on the pancake while it cooks, repeat the process 3 times.

Step 3/4

Cut the rest of the leeks into pieces, cook them in a hot pan with a drizzle of olive oil, add the butter and cook for 10 minutes. Add mustard, heavy cream, season with salt and pepper. Cook over low heat to obtain a leek fondue.

Step 4/4

Line 3 the cling wrap and cover with 2 slices of smoked salmon. Place the leek fondue and the poached eggs in the centre, cover with the leek fondue. Fold the cling wrap to form a ball and unmold the salmon on a plate. Place the salmon in the center of the savory crepes and close the crepes around the salmon. Secure the end of the crepes with a toothpick, repeat the process to have 3. Place the crepes on a plate with lettuce and cherry tomatoes. Sprinkle with Chefclub garlic and herb spices. Serve and enjoy!

Share with the community!

Comments are here to exchange freely on this recipe. You can choose "Question" or "Tip" if you would like to contribute.


0/400 Characters limit