Smoked salmon crepe rolls, a simple and tasty first course, to be prepared in advance and perfect for lunches or dinners during the Christmas holidays. Last year I made ‘nidi di rondine’ for Easter holidays and you loved them. So I thought I’d propose smoked salmon filled crepe rolls for Christmas. For the filling, I used smoked salmon, essential for these occasions, but you can also fill them with other ingredients you prefer. A very quick recipe where you don’t even have to cook the salmon separately, because it will be chopped and added to the béchamel sauce. A creamy and tasty filling, which everyone at home liked, even my husband who doesn’t particularly love smoked salmon. And now, enough talking and let’s head to the kitchen together because the smoked salmon and dill crepe rolls will be ready in a click!
If you are interested in other Christmas first course recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Christmas
- Energy 359.26 (Kcal)
- Carbohydrates 27.71 (g) of which sugars 8.98 (g)
- Proteins 20.50 (g)
- Fat 19.24 (g) of which saturated 10.77 (g)of which unsaturated 6.93 (g)
- Fibers 0.62 (g)
- Sodium 1,198.42 (mg)
Indicative values for a portion of 179 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 110 g all-purpose flour
- 1 1/4 cups milk
- 3 cups milk
- 3 1/2 tbsp butter
- 1/3 cup all-purpose flour
- salt (to taste)
- nutmeg (to taste)
- 1/3 cup grated parmesan
- 7 oz smoked salmon
- dill (to taste)
- extra virgin olive oil (to grease the pan)
Tools
- Bowl
- Whisk
- Cutting Board
- Knife
- Crepe Pan
- Cake Pan 24 cm
- Non-stick Pan
- Tall-Sided Casserole
Steps
First, prepare the batter for the crepes. Mix with a whisk in a bowl, the egg with the milk and the flour, until you get a smooth and lump-free mixture. If you find any lumps, you can always blend the batter with an immersion blender.
Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. In the meantime, prepare the béchamel sauce. Heat the milk, salt, and nutmeg in a tall-sided casserole until almost boiling. In a separate non-stick pan, melt the butter and add the flour all at once. Stir with a spoon, and as soon as the roux turns hazelnut-colored, add it to the casserole with the milk.
Continue to cook over low heat, stirring with the whisk to avoid lumps, until it thickens. With a ladle, place about 1/3 of the béchamel in another bowl, which you will need for the initial and final stages of the rolls. Then chop the smoked salmon and add it to the remaining béchamel, along with the grated cheese, stirring until the two ingredients are well combined.
Now take the crepe batter and heat a non-stick pan. Once it’s hot, evenly distribute a little batter. As soon as bubbles form, turn the crepe over with a spatula and cook it on the other side for a few minutes.
Let the crepes cool, then proceed with the filling. Spread a spoonful of salmon béchamel and some coarsely chopped dill. Then fold the crepe to form a roll and cut it into slices 3/4 inch thick.
Grease a round baking dish with a little oil, 9 1/2 inches in diameter, and spread a spoonful of béchamel you set aside earlier. Place the rolls in the dish side by side, spread the remaining béchamel over them and more grated cheese.
Bake the crepes in a preheated oven at 392°F for 10 minutes, or until they are golden on the surface.
Storage and Tips for Smoked Salmon Crepe Rolls
You can prepare the crepes in advance, store them in the refrigerator, and bake them when ready. The crepe rolls can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Smoked Salmon Crepe Rolls
Why do lumps form in the batter and béchamel sauce?
Lumps form because the liquids are not well combined with the flour. To avoid this problem and get a smooth, lump-free mixture, you can sift the flour and blend everything with an immersion blender.
What can I use to substitute dill?
You can use fennel fronds and chives as alternatives.
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