4 portions

2 / 5difficulty

25 min.

Ingredients

FOR THE CRÊPES:

75g Pernerka Fine Wholemeal Buckwheat flour
100g fresh spinach
120ml milk
1 egg
A good pinch of salt
Clarified butter

FILLING:

200g Gervais cheese (if not available, you can substitute it with a cream cheese such as Philadelphia cheese or a crème fraîche.)
100g smoked salmon
1 tablespoon chopped dill
Salt to taste

Tips and tricks

If you’re not a fan of the dill, you can replace it with a herb of your choice; e.g., basil.
We recommend that you refrigerate the finished filled crêpes in the fridge for at least an hour before slicing.

Procedure

1) Put the spinach, flour, milk, the egg and salt into a blender and mix thoroughly.

2) Heat a medium-sized frying pan and add a little bit of the clarified butter. Pour some of the pancake mixture into the frying pan and swirl it around so that it covers the bottom of the pan evenly. When the edges are peeling away from the sides of the pan, shake it to see if the crêpe easily releases. If not, cook it for a little bit longer. Flip and cook the other side. Remove from the pan and set aside to cool. Continue with the remaining batter (you should get 3-4 crêpes).

3) Prepare the filling. In a clean bowl, mix the cheese with dill (or a herb of your choice) and salt.

4) Working with one crêpe at a time, spread some cheese filling on it, then top with some smoked salmon slices. Roll the crêpe up and cut it into half or into small bite-sized portions. Enjoy!