Breakfast Crêpes with Smoked Salmon
Crêpes for a special occasion – thin and flexible, with delicate salmon, capers, and fresh dill! Prepare this recipe for a weekend brunch or a quick lunch and let yourself be surprised by the unique taste of this combination. The base is the perfectly balanced proportions of eggs, milk, and flour – with OVOBOX you’ll achieve the perfect batter consistency effortlessly. If crêpes have always meant a sweet dish for you, be sure to try and see that the savory version is just as delicious. But if the traditional sweet version appeals to you more, just add a bit of vanilla sugar (or another sweetener of your choice) to the batter and enjoy crêpes just like grandma used to make!
Ingredients (for 6 Crêpes)
Ingredients for the crêpes:
- 200 ml OVOBOX liquid whole eggs
- 100 ml milk or sparkling water
- 70 g wheat flour
- a pinch of salt
- 1 teaspoon olive oil
Toppings:
- 100 g smoked salmon
- 2 tablespoons 18% sour cream
- 1 teaspoon horseradish
- half a bunch of chopped fresh dill
- a small jar of capers
- salt and pepper
Preparation:
- Blend all the batter ingredients together and heat a non-stick pan. Cook thin crepes on both sides until lightly golden.
- Mix the sour cream with salt, pepper, and horseradish.
- On a plate, arrange the crepes, the seasoned sour cream, and the salmon. Sprinkle with capers and dill. Fold as you like. Done!
