Spargel-Lachs-Crespelle
Delicious crepes filled with asparagus and salmon.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 200 g flour
- 500 ml milk
- 3 eggs
- 200 g asparagus
- 200 g smoked salmon
- 100 g cream cheese
- 1 lemon (juice and zest)
- 50 g butter
- Salt to taste
- Pepper to taste
Instructions
- In a bowl, mix flour, milk, and eggs to create a smooth batter.
- Let the batter rest for 30 minutes.
- In a pan, melt butter and pour in batter to make thin crepes.
- In another pot, boil asparagus until tender and chop into pieces.
- Mix cream cheese, lemon juice, and zest together in a bowl.
- Spread cream cheese mixture on each crepe, add asparagus and salmon, then roll.
- Serve with a lemon wedge on the side.
Notes
- You can substitute the salmon with another type of fish.
- For a vegetarian version, omit the salmon.
Nutrition
- Serving Size: 1 crepe
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 95 mg
Find it online: https://michaelskueche.de/spargel-lachs-crespelle/