Garden cress crepes

Based on 22 ratings

Team

Editors at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-2+
125 g all-purpose flour
eggs
25 g butter
½ tsp salt
250 ml milk
100 g crème fraiche
½ tsp sugar
¼ lemon (zest)
¼ orange (zest)
150 g cress
115 g smoked salmon
pepper
butter for frying
salmon caviar for garnish
Metric
Imperial

Utensils

  • stand mixer
  • large frying pan

Nutrition per serving

Cal
751
Protein
35 g
Fat
42 g
Carb
57 g
  • Step 1/4

    In a stand mixer, beat together the flour, eggs, butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Cover  bowl and transfer to fridge for approx. 1 hr.
    • 125 g all-purpose flour
    • eggs
    • 25 g butter
    • ½ tsp salt
    • 250 ml milk
    • stand mixer

    In a stand mixer, beat together the flour, eggs, butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Cover bowl and transfer to fridge for approx. 1 hr.

  • Step 2/4

    In a fresh stand mixer bowl, beat together crème fraiche, sugar, lemon and orange zest, and cress for approx. 2 – 3 min. until the crème fraiche is stiff and all ingredients well-mixed. Season with salt and pepper to taste.
    • 100 g crème fraiche
    • ½ tsp sugar
    • ¼ lemon (zest)
    • ¼ orange (zest)
    • 150 g cress
    • salt
    • pepper

    In a fresh stand mixer bowl, beat together crème fraiche, sugar, lemon and orange zest, and cress for approx. 2 – 3 min. until the crème fraiche is stiff and all ingredients well-mixed. Season with salt and pepper to taste.

  • Step 3/4

    Melt some butter in a large frying pan over medium-high heat and cook crepes for approx. 1 min. per side until golden brown. Transfer to a plate and let cool completely.
    • butter for frying
    • large frying pan

    Melt some butter in a large frying pan over medium-high heat and cook crepes for approx. 1 min. per side until golden brown. Transfer to a plate and let cool completely.

  • Step 4/4

    When the crepes have cooled down, spread an even, thin layer of crème fraiche on top, fill with smoked salmon, and roll up for serving. Garnish with a dollop of crème fraiche and salmon caviar.
    • 115 g smoked salmon
    • salmon caviar for garnish

    When the crepes have cooled down, spread an even, thin layer of crème fraiche on top, fill with smoked salmon, and roll up for serving. Garnish with a dollop of crème fraiche and salmon caviar.