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