Pink Crêp'dwich By Clarisse Vilain, @Betterclaf - Lagrange Tradi Notice

SAVOURY CREPES
PINK CRÊP'DWICH BY CLARISSE VILAIN, @BETTERCLAF
Ingrédients :
For the batter: 350 g of buckwheat flour, 1 teaspoon of salt, 1 egg,
50 cl water, 25 cl beetroot juice, butter or sunflower oil.
For the Pink Crep'swich topping: 3 tablespoons of cream cheese,
sprigs of chives, 1 large slice of organic smoked salmon, 30 g of
cucumber strips, 30 g of radishes, 30 g of green pepper, 15 g of pickles.
Crepe batter preparation: beat the egg separately, tip the flour in
a bowl, make a well in the middle of the flour and pour the beaten
egg into it. Add salt, a knob of melted butter, or a tablespoon of
sunflower oil, gradually add the water while constantly stirring with
a wooden spoon, then add the beetroot juice and whisk until you
get a smooth batter.
To make a "Pink Crep'dwich": make
batter recipe supplied with your crepe pan. Spread
of cream cheese over each crepe. Sprinkle the chopped chives and
the pieces of smoked salmon over the first crepe. Place the cucumber
strips, the diced green pepper, radishes and pickles on the second
crepe. Place the second one on top of the first crepe, then gently roll.
Wrap in baking paper and your sandwich is ready to eat.
pink crepes using the crepe
2
1 . 5 tablespoons
Ingredients (for about 12 crepes): 150 to 200 g of Gruyère or Gruyère
cream, 2 tablespoons of milk, 1 tablespoon of butter.
Cook the crepes and keep them warm. Melt the cheese with the milk
and the butter. Drizzle over the crepes, fold them in
on a very hot dish warmed in a warming tray.
Variation: you can replace the Gruyère with Parmesan cream to
have Parmesan-filled crepes.
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CHEESE CREPES
, and serve
4