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Kefir pancakes with lightly salted salmon

Kefir Crêpes with Lightly Salted Salmon

These crêpes turn into a truly elegant appetizer once you add lightly salted salmon — you can serve them with cheese and salmon, too. If your fish is too salty, soak the salmon in a little milk first. They come together easily and taste wonderful. You can use any cured red fish this way — salmon, pink salmon, or chum — and roll them up into pretty pinwheels. Crêpes with lightly salted salmon are one of my all-time favorite appetizers for a festive spread; they're always a hit with my guests. If you'd like to wow your family and friends too, just follow these simple steps.

Valeria

Recipe author

Kefir pancakes with lightly salted salmon

Composition / ingredients

Servings:

Kefir (3.2% fat)

0.7

Flour

350

Baking soda (level)

Sugar

Salt

Egg

Cured red fish (any salted red fish: salmon, pink salmon, or sea trout; I used lightly salted salmon)

300

Butter (for brushing)

Dill (optional)

Lemon (wedges)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 15 % 5 g

Carbohydrates 62 % 21 g

160 kcal

GI: 15 / 0 / 85

Cooking method

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Start by pouring the kefir into a small saucepan. Crack in the egg, add the sugar, salt, and baking soda, and whisk everything together until smooth. Gradually stir in the flour, working the batter to the consistency of thin sour cream. Cover the pan and refrigerate overnight. In the morning, heat a little oil in a skillet, pour in the batter a portion at a time, and cook thin crêpes. Once they're all done, brush each one with melted butter (you can stir chopped dill into it), lay thin slices of salmon down the center, and roll it up. Arrange the rolls on a platter, garnish with lemon wedges, and serve. There you have it — beautiful crêpe pinwheels.