A recipe for those who like salty crepes.
Ingredients for the crepes
- 200 g flour
- 3 eggs
- 50 ml milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 50 ml oil
For the filling
- 300 g salmon
- 100 g butter cream
- 1 handful fresh dill
- 1 tablespoon horseradish cream
- 1 handful fresh parsley
Preparation
Prepare the crepe batter and fry the crepes. Mix the butter cream with the chopped dill, parsley and horseradish cream.
Spread some cream onto the pancakes, add chopped salmon pieces and roll up the crepes.