The Pink Crêp'Dwich
The Pink Crêp'Dwich, an explosion of flavors in a single bite! The perfect marriage between the sweetness of the crepe, the freshness of salmon, and a touch of creaminess. A delicacy to savor at any time of the day!
Ingredients
For the crepe batter:
- 350g of buckwheat flour
- 1 egg
- 1 teaspoon of salt
- 50cl of water
- 25cl of beetroot juice
- A small knob of butter
For the filling (multiply by the number of servings):
- 3 tablespoons of cream cheese
- A few sprigs of chives
- 1 large slice of organic smoked salmon
- 30g of sliced cucumber
- 30g of sliced radishes
- 30g of green bell pepper cut into small cubes
- 15g of gherkins
Preparation
Recipe by @betterclaf:
1. Prepare the crepe batter by mixing buckwheat flour, salt, water, beetroot juice, beaten egg, and a small knob of melted butter.
2. Let the batter rest and prepare the crepes on your favorite crepe maker.
3. Prepare your first Crep'dwich by taking 2 previously cooked pink crepes.
4. Spread 1.5 tablespoons of cream cheese on each crepe.
5. On the first crepe, spread the chives and smoked salmon pieces evenly over the surface.
6. On the second crepe, place the cucumber slices, diced green bell pepper, radish slices, and gherkins.
7. Place the second crepe on top of the first one and roll gently.
Your Pink Crep'Dwich is ready! For convenience and to prevent it from drying out before eating, I recommend wrapping it in parchment paper.
Enjoy your meal
Try with these appliances
- Favorite
