ciao ! cooks
Norwegian Crêpes
Smoked rainbow trout adds a subtle yet strong flavour . Smoked salmon can be substituted and is available at Gimli Fish Market .
INGREDIENTS Crêpes 1 egg ( Nature ’ s Farm ) 1 / 4 cup 2 % milk 1 / 3 cup flour Pinch salt & sugar
Smoked Trout Filling 2 Tbsp smoked trout 1 / 4 cup spinach 1 Tbsp capers 1 Tbsp pickled red onion
Garlic Cream Cheese 1 brick cream cheese ( 250g ) 1 lemon , juiced 1 tsp parsley , chopped Pinch of salt and pepper 2 garlic cloves , minced
Garnish 1 / 4 cup Bothwell Swiss cheese , grated 1 Tbsp pickled red onion 1 tsp green onions , chopped
METHOD Crêpes 1 . In a blender , combine flour , sugar , salt , milk , eggs . Purée until mixture is smooth and bubbles form on top ( approximately 30 seconds ). 2 . In a 10 " pan over low heat , cover with non-stick spray . 3 . Add 2 Tbsp of crêpe batter . Loosen edge of crêpe with rubber spatula , then use fingertips to quickly flip . Cook for 30 seconds . Set aside .
Smoked Trout Filling 1 . In a large pan on medium heat , sautée spinach , smoked trout , pickled red onion , and capers , until almost fully cooked . Set aside .
Garlic Cream Cheese 1 . Blend all garlic cream cheese ingredients together ( except parsley ) until mixture is white and creamy . Fold in parsley . Set aside .
Norwegian Crêpes 1 . Spread 1 tsp garlic cream cheese mixture on each crêpe . Add smoked trout filling . 2 . Gently roll crêpes and fold ends inward . 3 . Sprinkle cheese on top and broil until melted . 4 . Garnish with pickled red onions and green onions . Serve with pan fries .
Yield 2 servings
ciao ! / apr / may / two thousand eighteen 25