Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Crêpes
Filling
To serve
How it's done
Batter
Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Crêpes
Heat a dash of oil in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe over and finish cooking, transfer to a cooling rack. Repeat these steps with the remainder of the batter.
Filling
Blanch the Swiss chard in batches in boiling salted water for approx. 2 mins. Remove, rinse in cold water, drain well.
To serve
Spread 1 tbsp of cream cheese over each crêpe. Add the Swiss chard. Top with the pieces of trout, shape the crêpes into rolls. Stir the remainder of the cream cheese until smooth, spread on top of the rolls, garnish with the micro greens, cut into pieces.
| Tip: | Top the crêpe rolls with Agustson trout roe. |
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