Recipe Crepes rolls with ricotta and salmon by of 01-10-2016 [Updated on 01-10-2016]
The crepes rolls with ricotta and salmon are a perfect delicacy for this Saturday, to be served as an appetizer for a dinner or as a finger food dish for an aperitif. Very simple to make and very greedy, they will bring taste and panache to your table. I stuffed the crepes with cheese and salmon smoked, but the recipe lends itself to being customized using infinite fillings, with vegetables, with ham and so on and so forth. You can also make these rolls by preparing a basic crepe dough with only egg whites and indulge yourself with spices. I am still in Padua, unfortunately I do not have the hotel in the center, this time no capatine to stock up on typical products, I hope at least to find a gift at the station to take to Elisa. I leave you to the recipe of the day and I'm going to dive into this second day dedicated to web marketing, kisses: *
How to make crepes rolls with ricotta and salmon
Prepare the crepes
Place the flour in a bowl, make a hole in the center and start pouring the milk, mixing the mixture until smooth and without lumps. Then add the beaten eggs and mix the mixture until you get a smooth and fluid crepes batter.
Now cover the dough with cling film and put it in the fridge to rest for 30 minutes
Now cook the crepes, heat a knob of butter in a large non-stick pan and when it is melted, pour in a ladle of batter and tilt to distribute the dough evenly over the entire surface.
Cook each crepe about a minute per side then turn them with the help of a spatula
As the crepes are ready, place them on a flat plate one on top of the other
Now fill them one crepe at a time by first spreading a layer of ricotta and then the smoked salmon.
Roll up the crepes thus obtaining loaves.
Cut into rolls of about 3 cm.
Stop with toothpicks, then bring your rolls of crepes with ricotta and salmon to the table, accompanying them with rocket.