When you hear the word “crepe” it sounds sweet, doesn’t it? Well, it doesn’t have to be that way. Savoury crepes are also pure delight and very versatile, as you can fill them with whatever you like and shape them however you like. These ones, filled with asparagus and salmon, won’t last long. Just start eating and don’t stop. Delicious, have you tried them?
Productos con los que prepararla
Ingredients
For the stuffing
- 250 g green asparagus (1 bunch)
For the pancakes
- 50 g flour
- 5 g baking powder
- salt
- 1 egg
- 100 ml whole milk
- 25 ml sparkling mineral water
- 30 ml olive oil
- 200 g smoked salmon
- chives
Instructions
For the filling
- Place the glass in the base of the Chefbot and add 1.5 litres of water. Use the shallow steam basket accessory. Wash the asparagus and cut off the tips. Place in the shallow steam basket and cover. Activate the steam function. Cook for 18 minutes at 120ºC (depending on the thickness of the asparagus). When finished, carefully uncover and set aside.
- Season the asparagus with salt and pepper and drizzle with a little extra virgin olive oil.
For the crepes
- Use the blade accessory. Add the flour, yeast, salt, egg and milk. Program 40 seconds on speed 3.
- Leave the batter to rest for 15 minutes.
- Continue with the blade accessory. Add the sparkling water and program 25 seconds on speed 3.
- Transfer to a bowl and place in the refrigerator covered with cling film for half an hour.
- Heat the crepe pan or non-stick frying pan. Add a few drops of olive oil and spread well. On a medium heat, make 4 thin crepes with the batter. Cut the crepes into two pieces each, add the smoked salmon and two or three asparagus in each half crepe. Roll up and tie with the chives.
- They can be served with a sauce or on their own.