Garden cress crepes

Garden cress crepes

Based on 22 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
125 g
all-purpose flour
2
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
MetricImperial

Utensils

stand mixer, large frying pan

How-To Videos

basic-crepes

Basic crepes

homemade-creme-fraiche

Homemade crème fraîche

Nutrition per serving

Cal751
Fat42 g
Protein35 g
Carb57 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
    • 2 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.

  • Enjoy your meal!

    Garden cress crepes

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