Crêpe rolls with salmon
You can make a whole lot of delicious dishes from crêpes. Crêpes can be served with your favourite filling or used as a base for other dishes. They taste great when filled with meat and baked in tomato sauce or filled with vegetables and baked in cheese sauce. An interesting way to use crêpes is to replace tortillas with them and prepare rolls. In order to spice up their taste and appearance a bit, it’s nice to make their batter with spinach. These crêpe rolls are great as a snack, served to your guests. You can also take them to work or school and have them for lunch or serve them for dinner.
I start the preparation of crêpe rolls by making the batter and frying the crêpes. I cool down the fried crêpes, and only once they’re cold, I spread the cream cheese on them. Garlic-flavoured cheese works well in these rolls, as it goes nicely with both smoked salmon and spinach leaves. Another ingredient I go for when filling these rolls is smoked salmon. I buy already sliced salmon, and before placing it on the crêpes, I cut these slices into smaller pieces. The last ingredient I add is spinach leaves. You can add raw leaves, but I like to fry them beforehand, because while frying they release water and become soft. I fold the rolls with cheese, spinach and salmon, then cut them into smaller pieces, which I sprinkle with sesame seeds. Before serving, I keep the rolls in the fridge, wrapped in cling film or I place them in a box with a lid. I recommend you trying the following recipe for crêpe rolls with salmon and I hope you will enjoy them.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for crêpe rolls with salmon.
- 4 spinach crêpes
- 150 g garlic flavoured cream cheese
- 1 Tablespoon of black sesame seeds
- 150 g smoked salmon
- 80 g fresh spinach leaves
How to make crêpe rolls with salmon.
Make the spinach crêpes according to the recipe HERE.
Place a non-sticky frying pan on the heat, warm it up and when hot, put the spinach leaves. Stirring occasionally, keep the spinach on the heat for about 2 minutes, then cool them down.
Arrange the cold crêpes on the kitchen counter and spread them thoroughly with cream cheese. In the center of each crêpe, place a line of spinach and a line of chopped salmon. Roll the crêpes into a roll, then cut them into 4 centimetre long pieces. Place the rolls upright on a serving plate and sprinkle them with black sesame seeds.
Good to know when making crêpe rolls with salmon.
The given amount of ingredients yield about 20 rolls.
If you fry the spinach in a pan that does not have a non-sticky coating, add a little oil or olive oil to the frying.
The garlic-flavoured cheese can be replaced with natural-flavoured cream cheese, and a clove of mashed garlic can be added to it.
Cut the slices of salmon into thin strips before placing them on the cheese.
Do you like dishes crêpe dishes? If so, try our recipe for Crêpes with apples.
