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Creamy salmon and asparagus crepes
Creamy salmon and asparagus crepes
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Cheesy baked salmon crepe layers - a winning dinner choice.
Ingredients:
  • 437.50 ml plain flour
  • 1158.75 gm milk
  • 4 eggs
  • Olive oil spray
  • 40g butter
  • 1 small leek, white part only thinly sliced
  • 252.50 gm pure cream
  • 500g skinless boneless salmon fillets, halved crossways
  • 1 bunch asparagus, trimmed, cut into 2cm lengths
  • 2 tsp finely grated lemon rind
  • 40.00 ml chopped fresh dill
  • 125.00 ml grated colby cheese
  • 1 bunch watercress, trimmed, sprigs picked
  • 2 Lebanese cucumbers, thinly sliced
  • 1 red onion, cut into thin wedges
  • 62.50 ml fresh curly parsley sprigs
  • 84.98 gm French dressing
Instructions:
  • Sift 1 1/2 cups of flour into a bowl and create a well in the center. In a separate container, whisk together 2 1/2 cups of milk and eggs. Pour this mixture into the flour. Season with salt and pepper, then whisk until smooth.
  • Prepare a medium frying pan by spraying it with oil and heating it over medium heat. Pour 1/4 cup of batter into the pan, swirling it to cover the base evenly. Cook for 1 to 2 minutes until golden underneath and bubbles form on the surface. Flip the crepe and cook for another minute. Transfer to a plate and keep warm. Repeat with the rest of the batter to make a total of 12 crepes.
  • Melt butter in a large frying pan over medium heat. Cook leek until soft, about 5 minutes. Add flour and cook for 1 more minute. Slowly whisk in milk and cream. Bring to a boil and simmer for 1 minute until slightly thickened. Pour half of the mixture into a jug and cover with plastic wrap. Set aside. Reduce heat, add salmon and simmer covered for 7-8 minutes until cooked. Remove from heat, flake salmon, then add asparagus. Let cool for 10 minutes before stirring in lemon rind, dill, salt, and pepper.
  • Preheat the oven to 200C/180C fan-forced. Grease a 4cm-deep, 22cm x 33cm ovenproof dish. Lay a crepe flat. Fill the center with 1/4 cup of salmon mixture. Roll it up and place it in the dish, seam-side down. Repeat with remaining crepes and salmon. Pour the cream mixture over the crepes and top with cheese. Bake for 20-25 minutes until golden.
  • In a large bowl, combine watercress, cucumber, onion, and parsley. Drizzle with dressing and toss gently. Serve with salmon crêpes.

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