Crepes with salmon a main course that is simple and tasty, which you can prepare even the day before, perfect for special occasions and Christmas celebrations or New Year’s Eve dinner. To prepare the salmon crepes, I used King Salmon from La Nef, a product never frozen and processed fresh, a product of the highest quality with salmon farmed in Norway, where the cold and clear waters of the fjords offer the perfect conditions for fish farming. King Salmon from La Nef is made from fresh raw material and is never frozen, processed without colorants and additives, with reduced salt content, no added sugars, and smoked over beechwood fire. Now let’s see how to make the salmon crepes, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz King Salmon from La Nef
- 3.5 oz ricotta
- 2 eggs
- 1 cup milk
- 3.5 oz flour
- 1 pinch salt
- 1 cup vegetable broth
- 2 tbsps butter
- 0.7 oz all-purpose flour
- 1 pinch salt
- as needed nutmeg
How to prepare Crepes with salmon
Let’s start preparing the salmon crepes. Prepare the vegetable broth, which will be used for the béchamel sauce. Pour the eggs into a bowl, beat them with a fork, and add half of the flour, mixing well with the fork or a whisk until it becomes a smooth cream, add the remaining flour, and mix carefully to remove all lumps.
Gradually add the milk, always stirring with the fork or better with the whisk to prevent lumps, add a pinch of salt, and to speed up, you can use an electric mixer. Let the mixture rest in the refrigerator for 20 minutes.
Meanwhile, prepare the béchamel sauce, melt the butter in a pot, add the flour and mix well, gradually add the vegetable broth, and incorporate it to avoid lumps, season with salt, and add the nutmeg. Place on the heat and keep stirring until it boils and thickens. When ready, remove from heat and set aside.
Heat a non-stick pan or use a crepe maker, pour a ladle of crepe batter into the pan, and move it so that the batter spreads evenly throughout the pan, or if you use the crepe maker, pour it in the center and spread it with the special tool.
Cook the crepe for about one minute or until it detaches from the pan, flip it and leave it for another minute. Now place it on a plate and continue like this until the batter is finished.
Place the ricotta in a dish, chop the salmon slices into pieces and add them to the ricotta, and mix well. Take a crepe and fill half of it with the ricotta and salmon cream, add a spoonful of béchamel, fold the crepe in half and then again in half, if you prefer, you can roll them up. Heat them in a preheated static oven at 356°F for 15 minutes, and if you like, you can add more béchamel on top of the crepes and gratin them in the oven.
How to store Crepes with salmon
The Crepes with salmon can be stored in the refrigerator for 2 days
