Spicy buckwheat crepe with salmon, rocket & Parmesan - great as a wrap or finger food
I I rediscovered Crepes! The delicious things, which are always pending at the fair or the Christmas market, are conquering our mini-galley. And they also work great as a heart-spicy version without the cursed nut nougat cream.
I like to try different flours, mix spices in the dough and experiment with the fillings. Today, glutun-free buckwheat flour with lemon notes and chilli puffs is allowed and gets a classic salmon and cream cheese filling. Thin slices of cucumber and spicy arugula give crackers, parmesan also provides seasoning.
For crepes to become even (thin) thin, the dough must be really thin. And always a thinning thinner, than you would expect. In addition, the appropriate tools help enormously. Not everyone has - like my girlfriend Anika - an original French roommate with absolute crepe competence at home (NEID!). Everyone else should treat themselves with at least one dough distributor * in order to be able to spread the dough in a circle in the pan at lightning speed. Whether you additionally rely on a real crepe pan * or a crepe maker * is a question of space and budget. I'm a crepe maker fan because it's great for Indian and Turkish pasta as well. A normal skillet should work well with a bit of practice.
By the way, you could fill your crepes loosely and roll them up in a wrap style, or filigree and build them tightly as finger food or alternative sushi snacks. No matter how - they are just always delicious!
(* Amazon Affiliate affiliate links).
Here comes the recipe for spicy buckwheat crepes with salmon, rocket and Parmesan (enough for 4):
200 g of fine buckwheat flour , 400 ml cold e Milk , 125 ml cold sparkling water, 2 eggs (grade M) and 3 tablespoons olive oil with a whisk for 1 minute Mix liquid crepe dough. 1 tsp set , 1 tsp grated lemon peel and 1 pinch of chilli powder , stir carefully under the dough and allow to rest in the refrigerator for 1 hour.
Heat a crepe pan, a crepe maker or a normal coated pan without adding fat. Place a ladle of dough in the center of the surface and spread with a crepe spatula * to a thin layer. After 2 to 3 minutes, lift the crepe on one corner and check the degree of browning. When the crepe is golden brown, turn it over gently and bake for another 2 to 3 minutes from the other side.
Let the crepes, baked on top of a piece of baking paper , cool on top of each other - that ensures that they stay elastic and can be rolled up well later.
Prepare 4 crepes. Stir 150 g cream cheese creamy and if necessary dilute with 1 dash of milk until the cream spreads easily. Spread the cream cheese evenly on the crepes.Then roll the crepes loosely and cut in half.
For finger food , spread the filling as thinly as possible on the crepes, gently press it and roll it up as tightly as possible. Cut the rolls into 2 cm wide slices.
Always place the rolled crepes on the " Seam side " - then they will not roll up again. For transport you may need to fix with a toothpick or wrap with a strip of parchment paper.
The crepes are great as a office lunch . DO NOT wrap the crepes to take away in plastic wrap, but transport them in a tin lined with paper towels. This prevents the crepes from developing too much moisture and becoming soggy.
The filled crepes are quite filling. Therefore, 1 wrap is more easily available to most people than lunch . 4 crepes are enough for eight people as finger food or appetizer .