Caviar and salmon are probably some of the most common crepes fillings. Ukrainian chef Ievgen Klopotenko suggests not dwelling only on these products, but start mixing them. It’s amazing to combine lightly salted salmon and thin slices of fried beets. Add a little more cream cheese and fresh herbs. So the perfect crepes filling is ready!
Directions0/0 steps made
- Bake crepes with wheat flour. Prepare the dough, mix eggs, milk, sugar, salt, sunflower oil, flour and whisk it well. Fry them in a well-heated pan on both sides.
- Peel the beets, cut into thin slices and fry in olive oil with a little salt and pepper for 2 minutes on each side to soften the beets. Drizzle with lemon juice.
- Fold the pancake in four, place the beets, salmon, cream cheese, and chopped dill inside. Serve with sour cream.
How to cook ideal crepes (pancakes):
Video by Ievgen Klopotenko