Salmon & Leek Stuffed Crepes

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

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Chefclub

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Chefclub



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

Salad

Cherry tomatoes


Tools

Toothpicks

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!

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