SALMON CREPES
Steps:
- Mix salt with flour and add the eggs until you get thick paste. Then pour in cold milk slowly while whisking, to prevent formation of lumps. Add melted butter and let rest 1 hour.
- Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more.
- Bring the wine to a boil with salt, pepper, tarragon stems and some butter. Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear. Remove fish, crumble it. Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely. Add the chopped tarragon leaves at the end. Place the fish back in the sauce and fill each crepe with a small amount of filling and roll. Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling. Garnish with chopped hard-boiled eggs.
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Mayamiko Meya
[email protected]These crepes were a bit time-consuming to make, but they were definitely worth the effort. They were absolutely delicious.
Krasniqi Lumni
[email protected]I made these crepes for a brunch party and they were a huge success. Everyone loved them!
Taika Japheth
[email protected]I followed the recipe exactly and the crepes turned out perfectly. They were light and fluffy, and the salmon filling was creamy and flavorful.
CLINTON SSENJOBE
[email protected]The crepes were a bit bland, but the salmon filling was good.
Hemal Hasan
[email protected]These crepes were a little too fishy for my taste, but my husband loved them.
Wiam El
[email protected]I've made these crepes several times now and they're always a crowd-pleaser. The filling is creamy and flavorful, and the crepes are light and fluffy.
Shanti Oli
[email protected]These crepes were easy to make and turned out great! I used smoked salmon instead of fresh and they were still delicious.
Inam Choudhry
[email protected]I'm not a fan of crepes, but I really enjoyed these. They were light and fluffy, and the salmon filling was creamy and flavorful.
Zehsan Khan
[email protected]These crepes were a bit time-consuming to make, but they were definitely worth the effort. They were absolutely delicious.
B Ahmed
[email protected]I made these crepes for a brunch party and they were a huge success. Everyone loved them!
Saide Camilo Camilo
[email protected]I followed the recipe exactly and the crepes turned out perfectly. They were light and fluffy, and the salmon filling was creamy and flavorful.
jessi pro
[email protected]The crepes were a bit bland, but the salmon filling was good.
Kubo TV
[email protected]These crepes were a little too fishy for my taste, but my husband loved them.
A Person
[email protected]I've made these crepes several times now and they're always a crowd-pleaser. The filling is creamy and flavorful, and the crepes are light and fluffy.
Paula Burris
[email protected]These crepes were easy to make and turned out great! I used smoked salmon instead of fresh and they were still delicious.
Sean Leslie
[email protected]I'm not a huge fan of fish, but I really enjoyed these crepes. The salmon was cooked perfectly and the crepes were delicious.
Kaniyah joyner
[email protected]These salmon crepes were a hit with my family! The crepes were light and fluffy, and the salmon filling was creamy and flavorful. I will definitely be making these again.