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🍽️ Basilisk Crêpes with Smoked Salmon and Cream Cheese

314 kcal · 30 min · 4 servings

Ingredients

• 150 g wheat wholemeal flour
• salt
• 2 eggs
• 2 tbsp mineral water with carbonation
• 0.5 tsp baking soda
• 2 tsp lemon juice
• 50 g basil
• 260 ml milk (1.5% fat)
• 2 tbsp rapeseed oil
• 300 g cream cheese (13% fat)
• pepper
• 400 g smoked salmon

Instructions

1. 1. Put flour and a pinch of salt into a bowl.
2. 2. Add the eggs, mineral water, baking soda, and one teaspoon of lemon juice.
3. 3. Wash the basilisk and shake it dry.
4. 4. Puree the basilisk finely with 250 milliliters of milk.
5. 5. Stir the basilisk-milk mixture into the flour mixture with a hand mixer until a smooth batter forms.
6. 6. Let the batter rest for about 15 minutes.
7. 7. Stir the cream cheese with the remaining milk and one teaspoon of lemon juice until smooth.
8. 8. Season the cream cheese mixture with salt and pepper.
9. 9. Heat a large pan with a diameter of 26 centimeters.
10. 10. Grease the pan with a little oil.
11. 11. Pour one ladle of batter into the pan.
12. 12. Swirl the pan to spread the batter evenly.
13. 13. Cook the crêpes over medium heat for about 2 to 3 minutes per side.
14. 14. Repeat the process until 4 to 6 crêpes have been baked.
15. 15. Let the crêpes cool down a bit.
16. 16. Spread the crêpes thinly with the cream cheese mixture.
17. 17. Top the crêpes with smoked salmon.
18. 18. Roll the crêpes up tightly.
19. 19. Place the rolls seam-side down, covered, in the refrigerator for at least 1 hour.
20. 20. Slice the rolls and serve them.

Nutrition per serving

• kcal: 314
• Protein: 25 g · Fett/Fat: 15 g · Carbs: 19 g