Crepes with salmon

Flensjes met zalm

for the (approx. 18) crepes:
3 eggs
pinch of salt
125 grams/5 oz flour
¼ liter/1 cup milk

for the filling:
35 grams/1.5 oz butter
30 grams/1 oz flour
4/10 liter/1 3/4 cup milk
1/8 liter/½ cup whipping cream
175 grams/6 oz grated Parmesan cheese
salt & pepper
½ tsp chopped coriander
2 tbsp extra virgin olive oil
600 grams/1 lb 5 oz fresh spinach
200 grams/4 oz cream cheese
3 tbsp chopped basil
2 eggs
250 grams/5oz salmon fillets cut into strips

Crepes: Lightly beat the eggs with a pinch of salt. Add the flour and milk and mix into a smooth batter. Let it settle for 30 minutes. Make the crepes (thin pancakes) in a 15 centimetres / 6”frying pan. For every crepe put a bit of butter in the pan.

Spinach and salmon: Melt the butter, mix in the flour and cook for 2 minutes. Mix in most of the milk and all the whipping cream, let simmer for 5 minutes. Add 50 grams / 2 oz Parmesan, coriander and salt and pepper to taste. Put the sauce to the side.

Heat the oil and stir fry the spinach until it is reduced. Drain and squeeze out the juice. Chop the spinach. Mix the cream cheese with the remainder of the milk (1/5th cup), basil, 75 grams / 3 oz. Parmesan, the eggs, salmon strips, spinach and salt and pepper.

Preheat the oven to 200ºC/395ºF. Divide the filling over the crepes and roll them up. Pour one third of the sauce in an oven dish. Put the crepes in and pour the rest of the sauce over them. Sprinkle the remainder of the Parmesan over the dish and cover with aluminum foil.

Bake covered for 30 minutes and 15 minutes more after discarding the foil.