Spinach and Fresh Salmon Crepes

Ingredients

• 200 g Fresh spinach leaves (Wash and drain)
• 2 pcs Eggs (At room temperature)
• 250 ml Whole milk (Can be replaced with semi‑skimmed milk)
• 1 pinch Salt
• 1 pinch Ground black pepper
• 150 g Sifted wheat flour (Sift to avoid lumps)
• 100 g Fresh cheese such as Saint‑Moret or spreadable cheese (At room temperature to ease spreading)
• 100 g Crab sticks (surimi) (Cut into 3‑4 cm sticks)
• 100 g Fresh or smoked salmon (Slice thinly)
• 2 tbsp Butter or vegetable oil for cooking (To lightly grease the crepe pan)

Instructions

1. Prepare the spinach crepe batter

   In the blender, place the spinach leaves, eggs, milk, salt and pepper. Blend until a smooth puree is obtained.

   Time: PT5M

2. Incorporate the flour

   Pour the sifted flour into the blender or into a bowl, then gently mix with the whisk until a homogeneous batter without lumps is obtained.

   Time: PT2M

3. Batter rest (optional)

   Let the batter rest for 5 minutes at room temperature. This allows the flour to hydrate and makes the crepes more flexible.

   Time: PT5M

4. Cooking the crepes

   Heat the crepe pan over medium heat (about 180 °C) and lightly grease with butter or oil. Pour a small ladle of batter, spread into a thin layer, cook 1 minute until the edges lift, flip and cook another 1 minute. Repeat until the batter is exhausted (about 8 crepes).

   Time: PT15M

   Temperature: 180°C

5. Prepare the filling

   Spread a thin layer of fresh cheese on each crepe, place a few crab sticks, add a few slices of salmon and, if desired, a few extra spinach leaves.

   Time: PT5M

6. Assemble and roll

   Roll each crepe onto itself then cut into 3‑4 cm sections to form small rolls. Arrange on a serving plate.

   Time: PT5M

7. Serving

   Present the crepe rolls on a platter, accompanied by a small green salad if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh spinach leaves: Frozen spinach, thawed and well drained
• Instead of Eggs: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of Whole milk: Unsweetened almond milk, Soy milk
• Instead of Sifted wheat flour: Buckwheat flour (for gluten‑free version)
• Instead of Fresh cheese such as Saint‑Moret or spreadable cheese: Fresh goat cheese, Ricotta
• Instead of Crab sticks (surimi): Cooked chicken pieces, Smoked tofu
• Instead of Fresh or smoked salmon: Smoked trout, Canned salmon
• Instead of Butter or vegetable oil for cooking: Olive oil, Cooking spray

Equipment Needed

• Blender
• Mixing bowl
• Whisk
• Crepe pan or non‑stick skillet
• Flexible spatula
• Cutting board
• Paring knife
• Rolling pin (optional) (optional)
• Paper towel (optional)

Critical Steps — Do Not Skip

• Blend the spinach with the eggs and milk until a very smooth texture is achieved.
• Cook each crepe quickly over medium heat to prevent it from drying out.
• Roll the crepes before they cool too much to avoid cracking.

Chef Tips from the Video

• Add a pinch of freshly grated nutmeg to the batter for a subtle aromatic note.
• Use browned butter in the pan for a richer flavor.
• For a gluten‑free version, replace wheat flour with rice flour.

Troubleshooting

Storage

Refrigerator: Store unfilled crepes in an airtight container for 2 days. Filled rolls keep for 1 day.

Freezer: Not recommended, the texture of the crepes deteriorates after thawing.

Room temperature: Consume within 2 hours if served at room temperature.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator for 12 hours; it stores well.
• Cooked crepes can be stacked between two sheets of parchment paper and reheated in the oven at 150 °C for 5 minutes.