Green Savoury Crepes

with Smoked Salmon and Spinach
Bright and colourful crepes with a delicious filling. They're suitable for breakfast, lunch or dinner!
206 Reviews
Cals 912 · Prot 47 · Carbs 112 · Fat 41
Family-Friendly
Try Hello Chef Now
30 min
Green Savoury Crepes with Smoked Salmon and Spinach
Bright and colourful crepes with a delicious filling. They're suitable for breakfast, lunch or dinner!
206 Reviews
Cals 912 · Prot 47 · Carbs 112 · Fat 41
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Spinach pancakes
Spinach
200 Grams
Plain flour 10*11*
200 Grams
Whole milk 4*
400 ML
Eggs 5*
3 Piece
Vegetable stock cube
1 Piece
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Dressing
Sweet chilli sauce
40 ML
Sour cream 4*
60 Grams
Toppings
Smoked Salmon Slices 6*
100 Grams
Fresh chives
15 Grams
Avocado
1 Piece
Red radish
125 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Blend

1 Blend

Tear the spinach into a blender or food processor. Add the flour, 300/600/600 ml of milk, the eggs, the crumbled vegetable stock cube and pepper to a food processor. Blitz until you are left with a smooth green batter. Set aside (see pro tip!).
Prep

2 Prep

Finely chop the chives. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Finely slice the radish. In a small bowl, combine the sweet chilli sauce with the sour cream.
Make pancakes

3 Make pancakes

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Add a ladle of batter. Move the pan so that the batter spreads to an even, thin layer. Cover with a lid and fry for 4 min until nicely browned on the bottom and fully set. Keep warm. Repeat with the remaining batter (you should end up with 2-3 crepes per person).
Serve

4 Serve

Spread the sweet chilli cream over the crepes. Top with radish, torn salmon and avocado slices. Garnish with chives.
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