\nEasy<\/p>\n
\nApproximately 300<\/p>\n
\nServes 6<\/p>\n
\n25 minutes<\/p>\n
\n25 minutes<\/p>\n
\n50 minutes<\/p>\n
Explore the recipe for Savory Salmon Crepes, a perfect blend of salmon’s richness with the lightness of crepes. These crepes are a feast for the senses, filled with flaky salmon, spinach, and a creamy b\u00e9chamel sauce. This complete dish is sure to appeal to both adults and children during a family dinner or a gathering with friends.<\/p>\n
\nFor 6 people:<\/p>\n
– Salmon fillet: 300g
\n– Frozen spinach: 450g
\n– B\u00e9chamel sauce: 360g
\n– Crepes: 12 pieces
\n– Butter: 30g
\n– Salt and freshly ground pepper<\/p>\n
– Cornstarch: 18g
\n– Milk: 30cl
\n– A teaspoon of milk
\n– Butter: 20g
\n– Grated Gruy\u00e8re cheese: 45g
\n– Grated nutmeg: 2 pinches
\n– Salt and freshly ground pepper<\/p>\n
1. Steam the salmon for 15 minutes, then flake it apart. Meanwhile, gently thaw the spinach on low heat and then drain thoroughly by pressing it in a strainer.<\/p>\n
2. To make the b\u00e9chamel sauce: in a bowl, mix the cornstarch with a little cold milk; pour the remaining milk into a thick-bottomed saucepan set over low heat, add the butter and gradually stir in the diluted cornstarch. Continue stirring over very low heat until the sauce thickens; then stir in the grated Gruy\u00e8re, season with a little salt, pepper, and nutmeg.<\/p>\n
Combine the spinach, salmon, and b\u00e9chamel in a mixing bowl; adjust the seasoning to taste. Spread this filling in the center of each crepe, fold them over the filling, and place them side by side in a baking dish. Dot with pieces of butter and bake in a preheated oven at 180\u00b0C (356\u00b0F) for 10 minutes.<\/p>\n\n\n