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Red pancake rolls for the new year

Red Pancake Rolls for New Year's

Your guests won't soon forget this elegant-looking treat! It's an appetizer of delicate crêpes with a cream cheese–and–nut filling spiked with horseradish, all wrapped around lightly salted red fish tucked into a blanket of greens.

Ellisa

Recipe author

Composition / ingredients

Servings:

Wheat flour

Eggs

Vegetable oil

Juice (beet)

Salt

Cream cheese (soft)

100

Horseradish (prepared)

Sour cream

Salmon (lightly salted)

150

Pepper (lemon)

Nuts and seeds

Lettuce

300

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 48 % 13 g

Carbohydrates 22 % 6 g

152 kcal

GI: 50 / 0 / 50

Cooking method

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Beat the egg with a little salt, add the flour, pour in the beet juice, and whisk until smooth. Stir in the vegetable oil and mix again. Cook the crêpes as usual, in a lightly oiled skillet on both sides. Once all the crêpes are done, make the filling: stir together the soft cream cheese with pepper, horseradish, and salt. Finely chop the nuts and mix them in. Spread the filling evenly over each crêpe and smooth it out. Along one edge, lay down some lettuce leaves, spread a little filling over them too, and top with the red fish. Roll each crêpe up tightly, wrap it in plastic wrap, and refrigerate for about half an hour. Then slice the rolls into pieces and serve this lovely appetizer.