Smoked salmon crepe cake
Difficulty level: easy
Servings 10 people
Ingredients
For 12 small, thick pancakes
- 200 g flour wheat T80
- ¼ c. coffee baking powder
- 3 eggs
- 350 g of milk
- 35 g butter molten
- 2 pinches salt
For the goat’s cream
- 250 g fresh cheese
- 250 g goat’s cheese costs
- Thyme costs
- Lemon (zest)
- Salt
- Pepper
For the garnish
- 8 to 10 large slices smoked salmon In France
- 2 to 3 pears
- Thyme costs
- Lemon (juice and zest)
Instructions
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Mix the flour, baking powder and salt in a salad bowl. Add the eggs, ¼ of the milk and the melted butter. Whisk until smooth and lump-free, then add the rest of the milk.
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Cover and let rest for 30 minutes.
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Cook the crepes in a hot crepe pan of 20 cm max, keeping them slightly thick.
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Stack them on a plate and cover with a clean cloth. Allow to cool completely before assembling (they can be prepared the day before).
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Mix the two fresh cheeses with a spatula to soften them. Add the chopped thyme, lemon zest, pepper and a pinch of salt. Reserve in a cool place.
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A few hours before serving, cut the pears into thin slices and lightly squeeze the lemon juice to prevent them from oxidizing. Cut the smoked salmon into pieces.
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Place a pancake on a plate and spread a thin layer of cream. Add a few pieces of salmon and lemon zest. Spread the next pancake with cream before placing it on top, then add 4 to 5 slices of pear (previously drained on paper towels) and a few thyme leaves.
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Continue assembling, alternating cream-salmon and cream-pear until the pancakes are used up.
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On the last pancake, spread a little cream and decorate with smoked salmon, pear slices, lemon zest and fresh thyme. Finish with a few turns of the pepper mill and refrigerate (covering with cling film) until ready to serve.
Good to know
This recipe is also delicious prepared with smoked trout.
© Megalowfood – Adocom RP for ETF – Smoked salmon and trout
