Leek, Salmon And Robiola Crespelle
Recipe appetizers for 4 people based on Smoked salmon - cooking method pan.
Preparation:
Preparation: Let's prepare the crepes... Put the flour, milk and a pinch of salt in a bowl. Work the mixture until it is smooth. Beat the eggs and add the batter and melted butter. Leave to rest in the fridge for 30 minutes. Heat a lightly buttered frying pan and pour the mixture into the centre. Tilt and rotate to distribute over entire surface. As soon as it hardens, remove the crepe. Continue like this with the rest of the batter. Now let's move on to the filling... Cook the leeks in a pan with butter for 20 minutes. Add the milk from time to time. Season with salt. In a bowl, put the robiola cheese, the Parmesan cheese, the nutmeg, the white pepper, the egg yolks, the chopped salmon and the leek. Mix well. Place a spoonful of mixture in the center of the crepe. Close them and place them on a buttered pan, sprinkle them with Parmesan and bake at 220 degrees for 10 minutes.
Ingredients:
Ingredients: For 4 crepes: - 20 g butter - 120 g flour - 25 cl milk - 1 whole egg - 1 egg yolk - for the filling: - 30 g butter - 1 glass of milk - nutmeg - 50 g grated parmesan cheese - White Pepper - 500 G Leeks - 100 G Robiola Cheese - 100 G Smoked Salmon - 2 Egg Yolks - Salt
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