Cooled crêpes, a nori sheet and a fish spread (baked salmon with mayonnaise and lemon), rolled tightly, chilled in plastic wrap and sliced, with a topping. Gluten-free version: Gluten-free flour blend.
Whisk the eggs and milk with the salt in a bowl, add the gluten-free flour blend and mix to a smooth batter.
BowlWhisk
2
Heat a flat pan and grease lightly.
⚙ Greased Flat PanStoveFrying pan
💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
3
Pour in a small ladle of batter and swirl the pan into a thin, even layer.
Ladle
💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
4
Fry about 1 minute, until the edges dry and brown lightly, flip and fry 20–30 more seconds. Repeat until the batter is used up.
Stove
To assemble
5
Let the crêpes cool.
6
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Bake 15–20 minutes, until the salmon flakes easily with a fork. Let cool and break into small flakes.
⚙ BakingOvenBakeware
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Mix the salmon with the mayonnaise and lemon juice into a thick spread that holds its shape.
💡A thick spread in a thick strip along one side: a soft filling, or one spread over the whole crêpe, squeezes out of the roll when you slice it.
9
Lay a crêpe on a work surface and top with a nori sheet, trimmed to the size of the crêpe if needed. Spread a quarter of the filling in a thick strip along the near edge and roll up tightly into a log.
10
Wrap each log in plastic wrap and chill for 30 minutes. The nori softens slightly and holds the roll closed.
Plastic wrapRefrigerator
11
Cut each log into 5 slices with a sharp knife.
KnifeCutting board
💡Slice with a sharp, wet knife, in a sawing motion rather than pressing down: that way the roll keeps its round shape.
416calories
33 gprotein
29 gcarbs
18 gfat
● protein 32%● carbs 28%● fat 40%
Per serving (308 g), of 4 servings
For the Crepe Batter · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
Bakeware:Cast-iron pot or Baking pan or Baking sheet or Glass / ovenproof baking dish or Round pan or Baking stone (pizza stone)· one of them
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
