Today I present an excellent appetizer to prepare for special occasions and/or holidays. Simple, quick, and tasty: crepe bundles with salmon and zucchini. They don’t need creams or cheese, they’re good as they are. What are you waiting for, try them too!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 Eggs (small)
- 250 ml Milk
- 1 cup All-purpose flour
- pinches Salt
- 16 oz Salmon
- 3 Zucchini (medium)
Tools
- 1 Bowl
- 1 Sieve
- 1 Pan
- Aluminum foil
- Parchment paper
Preparation
Let’s start preparing the crepe bundles with salmon and zucchini from the crepes. In a bowl, beat the eggs with a pinch of salt. Add the milk gradually and mix everything. Sift the flour slowly while stirring. Remember that the ingredients are used at room temperature for a good outcome of the crepes. Check all the preparation steps with photos here.
Now let’s prepare the filling. We use the sauteed zucchini, simple to prepare and tasty. Just brown a clove of garlic in a pan and cook the sliced zucchini with salt, pepper, and parsley. Follow the steps here.
At this point, we can fill the crepes. Place the thin slices of salmon on the crepes, leaving the outer edge free for about two fingers’ width, and lay the zucchini on top.
Close the crepes into bundles with a strip of rolled aluminum foil. The crepe bundles with salmon and zucchini are ready to be baked at 392°F (200°C) for about 10 minutes.
They will be a pleasant surprise for both the eyes and the palate.
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