Smoked salmon crepes

Delicious healthy idea for brunch or breakfast!

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Ingredients for 4 persons:

For the crepes:

• 150gr flour, sifted
• 300ml milk
• 2 eggs
• 15gr butter
• fresh dill

For the filling:

• 100gr smoked salmon
• 200gr cream cheese
• 1 tblsp green olive pate
• 1 spring onion

Mix together in large bowl the sifted flour diluted with 200ml milk, add 2 eggs and another 100ml of milk. Beat lightly until you obtain a smooth paste. Add 15gr butter, previously dissolved and tiepid. Season with salt and pepper and chopped dill. Leave the mixture to rest for around half an hour.

Take a non-stick frying pan of a diameter of 12cm, butter it well and put it on a medium height making sure it is warm. Add a ladle of the crepes mixture to cover the base of the frying pan and when it’s ready from one side flip it on the other side. Continue until the mixture finishes.

For the filling mix the chopped smoked salmon with cream cheese, a chopped spring onion and the green olive pate. Place the mixture into the centre of the crepe and roll over to form a cylinder.