Salmon Crepes

Salmon crepes are a refined and delicious dish, perfect as an appetizer or a light main course. Here is the recipe with an Italian twist:

Ingredients

• 125 g flour (00 for a more refined version, or whole wheat for a rustic version)
• 2 large eggs
• 250 ml milk
• A pinch of salt
• Butter (as needed to grease the pan)
• 200 g smoked salmon
• 250 g ricotta (or mascarpone for a creamier variation)
• Fresh dill (to taste, for garnish)
• Juice of 1 lemon
• Salt and pepper to taste

Preparation

1. Start with the crepe batter by mixing the flour and salt in a bowl. Make a well in the center and add the eggs. Begin stirring, gradually incorporating the milk until you obtain a smooth batter without lumps. Let the batter rest for about 30 minutes.
2. Heat a non-stick pan and lightly grease it with butter. Pour in a ladle of batter and tilt the pan to spread it evenly. Cook until the edges lift easily, then flip the crepe and cook for about a minute on the other side as well. Repeat the process until all the batter is used.
3. Meanwhile, in a bowl mix the ricotta with the lemon juice, salt, and pepper. Spread a thin layer of this cream on each crepe.
4. Distribute the smoked salmon over the spread cream and sprinkle with chopped fresh dill.
5. Roll up the crepes or fold them into quarters and serve immediately.

If desired, you can add finely chopped capers in oil to the ricotta cream for a Mediterranean touch.

Trivia

Crepes are an ancient and versatile preparation, and in French cuisine they are considered a true symbol. In their savory version they are called galettes and are traditionally made with buckwheat flour. The salmon and ricotta filling, on the other hand, is a more modern and sophisticated interpretation that pairs the smoky flavor of salmon with the freshness of ricotta, creating a balanced and tasty dish.