Chef Bihi Smoked Salmon, Spinach, and Ricotta Crepes
On the 2nd of February, many celebrate Chandeleur, the day dedicated to crepes! What a perfect opportunity to indulge in this savory delight, distinguished by a rich combination of smoked salmon, vibrant spinach, and creamy ricotta. Are you ready to impress your friends and family with a dish that is not only delicious but also visually stunning? Let’s dive into this culinary adventure!
Recipe Information
- Servings: 4
- Total Time: 40 minutes
- Difficulty: Medium
Ingredients
- Batter:
- 4 eggs
- 8 tablespoons buckwheat flour
- 1 pinch of salt
- 400 ml milk
- Filling:
- 500 grams fresh spinach
- 250 grams ricotta cheese
- 400 grams smoked salmon, sliced
- For Cooking:
- Cider vinegar
- Whole grain mustard
- Butter, for frying
Instructions
- In a mixing bowl, crack the eggs, add the flour, and whisk until smooth.
- Gradually pour in the milk while whisking consistently to keep the batter smooth. Add a pinch of salt and let it rest for 15 minutes.
- Set aside some small spinach leaves for garnish.
- In a pan, heat a splash of olive oil over high heat, add the spinach, cover, and let steam for 30 seconds before turning the spinach over.
- Deglaze the pan with cider vinegar and stir in the mustard.
- Lower the heat, cover again, and cook for a few more minutes, stirring occasionally. Season with salt and pepper, then fold in the ricotta cheese.
- Prepare the crepes in a non-stick frying pan, using butter to cook each one until golden brown on both sides.
- To assemble, place some spinach in the center of each crepe, top with a slice of smoked salmon, then fold the four corners towards the center, leaving an opening at the top.
Notes
If prepared in advance, you can reheat these stuffed crepes in the oven for a few minutes, drizzling them with cream or sprinkling with some grated cheese beforehand for extra indulgence.
Recipe Tips
- Feel free to experiment with different fillings such as sautéed mushrooms or a mix of cheeses.
- Ensure that the pan is adequately heated before pouring the batter to achieve perfect crepes.
- Adding herbs to the batter can enhance the flavor profile of your crepes.
Nutritional Information
Approximately 350 calories per serving.
FAQs
- Can I prepare the batter in advance?
- Yes! You can prepare the batter a few hours ahead and store it in the fridge until you are ready to cook the crepes.
- Can I use regular flour instead of buckwheat?
- Yes, but using buckwheat flour gives the crepes a distinctive nutty flavor and texture that is traditional in French crepes.
- What can I substitute for ricotta?
- Cream cheese or cottage cheese can be good alternatives if ricotta is not available.
- How do I store leftover crepes?
- Store leftover crepes in an airtight container in the refrigerator for up to three days.
- Can I freeze these crepes?
- Yes! Layer parchment paper between each crepe, wrap them tightly, and store them in a freezer-safe bag for up to two months.
