Ingredients
- 300 ml Milk
- 4 eggs
- 150g Flour
- 75g Butter
- 1 bunch chives
- 200 g sour cream
- 50 g crème fraîche
- 70 g fresh horseradish or creamed horseradish cream
- 1 tablespoon lemon juice
- 400 g smoked salmon
- salt and pepper
Instructions
1. Mix milk and eggs, add flour and a pinch of salt. Melt two thirds of the butter (50 g) and stir in. Cover the dough and let it rest for about 30 minutes. Wash the chives, cut into small rolls, mix half of them into the dough and put the rest aside.
2. Preheat oven to 80°C top/bottom heat. Brush a coated pan with the remaining butter (25 g) and heat it up. Pour one eighth of the dough into the pan and spread it by tossing. Bake the crepe until golden yellow, turn it over and bake the second side golden yellow as well. Make eight crepes in this way, cover with aluminium foil and keep warm in the oven.
3. Mix sour cream and crème fraîche. Grate fresh horseradish or stir the finished horseradish cream into the cream with the chives that have been set aside. Season to taste with pepper, salt and lemon juice.
4. Spread the crepes with the cream, cover with the smoked salmon and serve.
