Crepe Rolls with Smoked Salmon


by: Reshmi Ahmed

The thin slices of Smoked Fish rolled along with the freshly prepared crepes and Cream Cheese leaves a good taste in the mouth unlike the "only sweet" breakfasts !


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serves: 4

125 g All Purpose flour

250 ml Milk

2 Eggs

4 tsp Butter

1/4 cup Fresh Dill or frozen - (chopped finely)

200 g Cream Cheese

2 tbsp Double Cream

400 g Smoked Salmon, slices

1/4 tsp Salt

1/4 tsp Pepper

Nutrition Facts
Crepe Rolls with Smoked Salmon

Servings Per Recipe: 4

Amount per Serving

Calories: 518

  • Total Fat: 31.1 g
  •     Saturated Fat: 15.8 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 181.4 mg
  • Sodium: 2403 mg
  • Total Carbs: 29.2 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 4.9 g
  • Protein: 29.3 g

how is this calculated?

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1.  Sift the flour and add the milk and a pinch of salt. Mix well until smooth.

2.  Beat the eggs and add to the milk-flour mixture. Set aside this batter for about 10 minutes.

3.  In a non-stick pan, heat a tsp of butter. Add 1/4th of the batter and quickly rotate the pan to spread the batter to the sides. Cook for about 2 minutes, until the side facing the pan turns slightly golden brown. Flip the side and cook for a minute again. Remove from heat and set aside.

4.  Repeat the process for the rest of the batter.

5.  Make a smooth paste of the cream cheese with the double cream. Spice it a bit with pepper and salt. Add dill and combine everything well.

Cooks' note:
Tastes best when eaten immediately.

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