Running out of Christmas lunch ideas? Don't worry: I could suggest something delicious to offer to your guests! Today I will focus on a first Christmas dish: the crepes. And together we will see how to stuff them with a filling of smoked salmon and mushrooms. Then we will brown them in the oven with bechamel without butter and parmesan cheese. Let's get to work!
Video of the Recipe
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Identity Card of the Recipe
- 116 KCal Calories per serving
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Ingrediants
For the crepes
- 120 g (2 medium) of eggs
- Half a teaspoon of salt
- To oil the pan: 2 tablespoons of extra virgin olive oil
- 300 ml of milk
- 125 g of white flour of type 00
- 20 g of butter
For the light béchamel
- 1 grated nutmeg
- q.s. of pepper
- q.s. of salt
- 50 g of rice flour
- 500 ml of milk
- 30 g of grated Parmesan cheese
For the filling
- 100 g of smoked salmon
- 250 g of champignon or chiodini or pioppini mushrooms
Materials Needed
- Bowls
- Whisks for crepes
- Casseroles of various sizes
- Wooden spoons
- Spatula
- Mixer
- Grater
- Pyrex dish
- Cooking pan
Preparation
- Prepare the pancake batter by mixing the eggs with the milk, salt, white flour and melted butter.
- Pour a ladle of batter into a hot and lightly oiled pan: maintain a high flame and cook the crepe for a couple of minutes on each side. Arrange the crepes on a plate.
- Proceed in this way until all the ingredients are used up.
- Prepare the filling: in a mixer, pour the smoked salmon and the sautéed mushrooms, leaving aside a couple of spoons for the final decoration.
Please note
In this recipe we used mixed fresh mushrooms (porcini, champignon and chanterelles). To prepare excellent sautéed mushrooms, start with a thorough cleaning: click on THIS VIDEO to find out how to clean them easily. It is recommended not to wash them in water because the mushrooms, behaving like a sponge, tend to absorb a lot of water.
To speed up the times it is still possible to buy frozen mushrooms or ready-made sautéed mushrooms.- Prepare the light béchamel: heat almost all the milk in a saucepan. Season with salt and pepper to taste, adding a grated nutmeg. Dissolve the rice starch in the remaining cold milk. When the milk starts to simmer, add the dissolved starch and cook until the desired consistency is reached.
- Spread a couple of heaped tablespoons of béchamel in a baking dish.
- Proceed with the filling of the crepes. Spread a tablespoon of topping in each half of the crepe, add a tablespoon of béchamel and close in a fan. Place the pancake fan in the pan.
- Proceed in this way until all the ingredients are used up.
- Once the crepes have been carefully arranged, cover the surface with a thin layer of béchamel. Finish with the mushrooms kept aside and a grated parmesan. Bake the pan at 180 ° C for 20 minutes.
- Serve the steaming crepes.
Alice's comment - PersonalCooker
Here are the pancakes with salmon and steaming mushrooms. On Christmas day, prepare an encore of first courses: these crepes go very well with a mushroom and hazelnut risotto or, if you want to stay on the "fish" theme, I can offer you a risotto with scallops and shrimps.Nutritional values and Health Comment on the recipe
Crepes with Salmon and Mushrooms are a first course with a medium caloric intake. The energy of this Christmas recipe is mainly provided by complex carbohydrates and lipids, while proteins have a less incisive role. Cholesterol is not the highest but fiber is scarce. Crepes with Salmon and Mushrooms can also be contextualized in therapeutic or more restrictive diets, as long as the portions are adequate (moderate) The average portion is about 200-250g (130-190kcal).
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