Smoked Salmon and Béchamel Crepes: Creamy and Tasty!

By Cookist Wow · 50 min

Ingredients

Instructions

1. In a large bowl, whisk the eggs and flour until smooth.
2. Gradually whisk in the milk until the batter is lump-free, then season with a pinch of salt and whisk once more.
3. Heat a non-stick pan over medium heat and lightly oil it with a little olive oil, wiping off the excess with a paper towel.
4. Pour in a ladle of batter and swirl to coat the pan evenly.
5. When the edges of the crepe lift away from the pan, flip it and cook for a few more seconds. Repeat until the batter is used up.
6. In a saucepan over medium heat, melt the butter, add the flour and cook for a few minutes, stirring constantly.
7. Gradually pour in the milk while stirring until the sauce thickens and comes to a gentle boil.
8. Season with salt and nutmeg to taste, and remove from the heat once creamy.
9. Combine the chopped smoked salmon, grated Emmental, chopped chives and half of the béchamel in a bowl and mix well with a spoon.
10. Spoon the filling onto each crepe, fold in two sides, roll up and place in a baking dish.
11. Pour the remaining béchamel over the rolled crepes, making sure they are well covered, and sprinkle with grated Parmesan.
12. Preheat the oven to 200°C (392°F) with the grill on and bake until the top is slightly golden.

Summarized from Cookist Wow's video. Watch it for the details.

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EggCheeseMilkParmesan cheeseSmoked salmonEmmental cheese