Savory Smoked Salmon Crêpe Roll-Ups with Dill Cream Cheese Spread
These savory crêpe roll-ups filled with smoked salmon and a flavorful dill cream cheese spread are the ultimate elegant showstopper for any party buffet or special weekend brunch!
Servings: 8
Calories: 239kcal
Equipment
- Thermomix
- Kelle
- 1 beschichtete Pfanne ca. 22 cm Durchmesser
- Pfannenwender
- Messer
- Holzspieße
Zutaten
For the Batter
- 20 g Butter
- 300 g Milk
- 100 g Water
- 200 g All-purpose flour
- 3 Eggs medium
- 1 pinch Salt
For the Dill Cream Cheese Spread
- 1 bunch Fresh dill stems removed (25 g)
- 50 g Red bell pepper cut into chunks
- 2 Shallots halved
- 15 g Oil
- 175 g Cream cheese full-fat
- 50 g Greek-style yogurt 5% fat
- 1 tbsp Mustard medium-hot or Dijon
- 1 tbsp Honey
- ¼ tsp Black pepper
- ¼ tsp Salt
For Assembly
- 400 g Smoked salmon
- 1 Cucumber paper-thin slices
Zubereitung
- 20 g ButterAdd the butter to the mixing bowl and melt for 2 min / 70 °C / speed 2.
- 300 g Milk, 100 g Water, 200 g All-purpose flour, 3 Eggs, 1 pinch SaltAdd the milk, water, flour, eggs, and salt directly to the melted butter. Mix well for 30 sec / speed 5 until you have a smooth batter.
- Transfer the batter to a bowl and let it rest for about 30 minutes.
- Heat a nonstick skillet over medium heat and add a small swirl of oil. Give the batter a quick stir. Pour a small ladleful of batter (about 60–70 ml) into the hot skillet. Gently swirl the skillet so the batter spreads out thinly and evenly.
- Cook the crêpe for about 2 minutes, until the edges turn lightly golden and lift easily from the skillet. Flip with a spatula and cook the other side for another 1 minute.
- Repeat with the remaining batter. Stack the finished crêpes on a plate and cover with a clean kitchen towel to keep them soft and pliable.
- 1 bunch Fresh dill, 50 g Red bell pepper, 2 ShallotsAdd the stemmed dill, red bell pepper chunks, and halved shallots to the mixing bowl. Chop for 2 sec / speed 7. Scrape down the sides of the bowl with the spatula and repeat.
- 15 g OilNext, add the oil and sauté for 3 min / 100 °C / speed 1.
- 175 g Cream cheese, 50 g Greek-style yogurt, 1 tbsp Mustard, 1 tbsp Honey, ¼ tsp Black pepper, ¼ tsp SaltAdd the cream cheese, Greek yogurt, mustard, honey, pepper, and salt to the mixing bowl. Mix for 5 sec / speed 3 until smooth and creamy.
- 400 g Smoked salmon, 1 CucumberSpread an even layer of the dill cream cheese mixture over each crêpe, then top with smoked salmon and paper-thin cucumber slices.
- Roll the crêpes up tightly and chill in the fridge so the flavors meld together. Right before serving, slice them into bite-sized pinwheels and secure each roll with a toothpick.
