FRIJE

Instructions

• 1.   Prepare the crepes. Pour the flour and a pinch of salt into a bowl. Make a well in the center and add the egg, then the milk.
• 2.   Mix everything well with a wooden spoon until you obtain a smooth crepe batter without lumps.
• 3.   Let the crepe batter rest for 30 minutes at room temperature.
• 4.   After this time, heat a buttered crepe pan over medium heat.
• 5.   When the pan is hot, pour a ladle of crepe batter into it, spreading it evenly. Cook the crepe for 1 to 2 minutes on each side.
• 6.   Remove the crepe from the pan and repeat the cooking process until all the crepe batter is used.
• 7.   Place the cooked crepes on a plate. Let them cool completely.
• 8.   Prepare the crepe pouches. Steam the fresh salmon fillet.
• 9.   When the salmon fillet is cooked, drain it and remove the skin if necessary. Flake it with a fork.
• 10.   Peel and finely chop the shallots.
• 11.   Clean the fresh chives and finely chop them. Keep several sprigs to tie the crepe pouches.
• 12.   In a bowl, mix the fresh cheese, flaked salmon fillet, chopped shallots, chopped chives, salt, and pepper.
• 13.   Spread this salmon mixture in the center of 4 cooled crepes.
• 14.   Close the crepe pouches like a bonbonniere and tie them with the reserved chive sprigs.
• 15.   Keep the salmon and fresh cheese crepe pouches refrigerated. Serve them chilled, placed on a bed of salad, as an appetizer.

Nutritional information *