Crepes with Oak Roasted Salmon & Leeks Recipe
With Pancake Day coming up next week we wanted to share this lovely recipe – great as a light lunch & equally delicious made with Smoked Chicken or Ham
50g Rye or Buckwheat flour
50g Wholemeal Plain Flour
Pinch of Halen Môn Sea Salt
1 Large egg
1tbsp Welsh Dragon Salted Butter – melted
2 tbsp fresh dill – chopped
Place the flours and Halen Môn Sea Salt into a large mixing bowl and make a well in the centre. Add the egg, milk, Laverbread and melted Salted Butter, whisk well until batter is smooth and creamy. Cover and leave to stand for 30 minutes.
Meanwhile, gently fry the leeks in a little Fino Olive Oil until soft and leave to cool. Gently mix the leeks and Oak Roasted Salmon flakes together along with the dill and black pepper. Beat together the cream cheese and crème fraiche, season and then fold in the salmon mix.
Add a little Fino Olive Oil to a heated non-stick pan. Ladle the batter in a thin layer over the base of the pan. Cook for 2 minutes until set, then flip over and cook the other side for a further 2 minutes. Place the cooked pancakes on a plate to keep warm and continue cooking the pancakes until you have used all the batter.
To serve, spoon a little of the filling down one side of each pancake and roll up, garnish with fresh green leaves, capers and dill.
This Pancake Recipe is also great with sliced Smoked Chicken Breast.