I love smoked salmon. It’s so delicious….one toasted slice of bread and some spread cheese and you have a great snack. Also, it’s rich in Omega 3, vitamins and mineral salts. What more do you want? Let’s try this recipe. It’s going to take you some work because of the crepes, but once you are done with them, the following steps are easy and the result is great.
I used the whole wheat flour for the crepes, because I thought it tasted better with the salmon, but you are more than welcome to use regular flour. I also added some parsley to the crepes ingredients.
If you make too many crepes, don’t worry! the leftovers are great the next day: microwave them for few seconds and spread them with some Nutella (I’m truly Italian, and if have never tried it, you really should!) or peanut butter. You will not regret it.
Ingredients for about 10 CREPES
1 large egg
1 cup flour
1 spoon of oil
1 1/2 cup milk
In a large bowl whisk the egg with salt and oil. Add slowly flour and milk. The result should be a liquid cream.
Grease with a drop of oil a small pan and when it’s very hot, pour a spoonful of cream. Let it cook for a couple of minutes, then turn it with a spatula.
Cut the zucchini into thin wheels and grill them. Spread half of a crepe with some cheese (Philadelphia is perfect). Add 2 slices of smoked salmon and some zucchini.
Warm some butter and pour it over the crepes for warm them up a little bit.
I know that the weather in this days is horrible both in Italy and in most of the States too, but here it’s still so nice and the ocean today is so beautiful I couldn’t resist to post the picture. Hopefully it will cheer you up!