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Smoked Salmon Crepes

Recipe for 4

Ingredients

Crêpe mixture

What to do

  1. Sift the flour into a mixing bowl and stir in the salt. Mix in the eggs and then milk. Beat the batter until it's smooth. Stir in the butter and set aside to rest for 30 minutes. Stir just before using.
  2. Heat a heavy pan and brush with a little butter. Spoon in enough batter to coat the bottom of the pan, pouring off the rest. Cook for 2 - 3 minutes until browned, turn over and cook for 1 minute. Continue making crêpes, stacking them on a plate.

Ingredients

Salmon filling

What to do

  1. Preheat oven to 170°C.
  2. Mix the ricotta and salmon together. Add 2tbsp of double cream and the lemon juice. Fill the centre of each crêpe with 1 tbsp of the salmon filling, then roll and wrap them up.
  3. Place each filled crêpe in a flame-proof casserole dish. Cover and bake the crêpes for 13 minutes.
  4. While they are heating through, add the sea salt and the white pepper to the remaining 225ml of cream and whip to a soft peak.
  5. When the crêpes are hot, put them on individual plates and top with the whipped cream and decorate wit a sprinkling of paprika.

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