Crêpes salées au saumon fumé et au fromage frais

Ingrédients

• 150 g flour
• 2 eggs
• 300 ml whole milk
• 1 tbsp melted butter (plus extra for frying)
• Pinch of salt
• 150 g cream cheese (plain)
• 150 g smoked salmon
• Handful of fresh dill
• Half a cucumber, thinly sliced
• 1 lemon
• Freshly ground black pepper

Préparation

1. 1

   Put the flour, eggs, milk, a pinch of salt and the melted butter in a bowl. Whisk everything with a whisk until you have a smooth, lump-free batter. Let the batter rest for 10 minutes.Heat a frying pan over medium heat and grease the bottom with a small piece of butter or a drop of sunflower oil.Spoon a small ladle of batter into the pan and quickly tilt the pan so the batter thinly covers the bottom. Cook the crêpe 1 to 2 minutes until the edges lift, then carefully flip it over and cook another 30 seconds.Repeat this for the rest of the batter. Stack the crêpes on a plate and cover with aluminum foil to keep them warm.Stir the cream cheese with a fork and season with pepper, a few drops of lemon juice and finely chopped dill.Spread a generous layer of the seasoned cream cheese over each crêpe, place slices of smoked salmon on top and garnish with a few sprigs of fresh dill and thin cucumber slices.Fold or roll the crêpes, arrange them on a nice plate and serve immediately. Add a lemon wedge for anyone who wants extra freshness.