Pink Crepe Roll with Smoked Salmon, Avocado and Fresh Goat Cheese

Ingredients

• 300 g Cooked beets (cooked, peeled and cut into pieces)
• 3 Eggs (at room temperature)
• 0.5 c. à café Salt
• 200 g All-purpose flour
• 250 ml Milk
• 1 c. à soupe Olive oil (for cooking the crepes)
• 150 g Fresh goat cheese
• 100 ml Liquid cream (35% MG)
• 0.25 c. à café Ground black pepper
• 1 Avocado (ripe, peeled and diced)
• 1 c. à soupe Lemon juice (squeezed from half a lemon)
• 150 g Smoked salmon (thinly sliced)
• 50 g Green salad (for serving)
• 1 Plastic film (for chilling)

Instructions

1. Prepare the beet purée

   Place the cooked beets in the blender, close the lid tightly and blend until you obtain a smooth purée.

   Time: PT5M

2. Make the pink crepe batter

   In a bowl, mix the beet purée, the eggs and the salt. Add the flour in several batches, alternating with the milk, stirring well between each addition to avoid lumps.

   Time: PT5M

3. Cook the crepes

   Heat the non‑stick pan over medium heat, add a drizzle of olive oil. Pour a small ladle of batter, spread thinly and cook 1 minute on each side until lightly golden.

   Time: PT12M

   Temperature: 190°C

4. Prepare the goat cheese filling

   In a bowl, combine the fresh goat cheese, liquid cream, pepper and a pinch of salt using a whisk (or electric mixer) until you reach a homogeneous consistency.

   Time: PT5M

5. Prepare the avocado

   Cut the avocado in half, remove the pit, peel it gently and dice the flesh into small cubes. Drizzle immediately with lemon juice to prevent browning.

   Time: PT5M

6. Assemble the rolls

   On your work surface, stack three crepes. Spread the goat cheese cream generously on the top crepe, add the smoked salmon in strips then the avocado dice. Roll tightly to form a log.

   Time: PT10M

7. Rest, slice and serve

   Wrap the roll in plastic film, place it in the refrigerator for 10 minutes. Remove it, discard the film and cut slices of 2 to 3 cm. Serve with a dressed green salad.

   Time: PT10M

Nutrition Facts

Calories

260

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cooked beets: Roasted carrots for color
• Instead of Eggs: Flax egg (for vegan version)
• Instead of Salt: Sea salt
• Instead of All-purpose flour: Gluten-free flour
• Instead of Milk: Almond milk
• Instead of Olive oil: Clarified butter
• Instead of Fresh goat cheese: Quark, Ricotta
• Instead of Liquid cream (35% MG): Light sour cream
• Instead of Ground black pepper: White pepper
• Instead of Avocado: Mango (for color)
• Instead of Lemon juice: Apple cider vinegar
• Instead of Smoked salmon: Smoked trout
• Instead of Green salad: Arugula
• Instead of Plastic film: Aluminum foil

Equipment Needed

• Blender
• Mixing bowl
• Whisk or electric mixer (stand mixer)
• Non‑stick pan
• Spatula
• Chef's knife
• Cutting board
• Pastry bag (optional)
• Plastic film (optional)
• Container for resting (optional)
• Grater or garlic press (for lemon) (optional)

Critical Steps — Do Not Skip

• Prepare the beet purée
• Make the pink crepe batter
• Cook the crepes
• Assemble the rolls

Chef Tips from the Video

• Use roasted beets to intensify the pink color.
• Sprinkle a little chopped chives over the goat cheese filling for extra freshness.

Troubleshooting

Storage

Refrigerator: Keep the roll wrapped in plastic film for 2 days in the refrigerator.

Freezer: Not recommended to freeze; the crepe texture deteriorates.

Room temperature: Consume within 2 hours at room temperature.

Make-Ahead Tips

• Prepare the crepe batter and goat cheese filling the day before and keep them refrigerated.
• Crepes can be frozen individually then reheated in a pan before assembling.