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