1 Bring your bechamel sauce to the boil and off the heat add in your potatoes, smoked salmon, lemon juice and paprika. Season well and set aside to cool down fully.
2 Place all your crepes on a clean surface and put 2 tablespoons of the bechamel mixture at the centre of each pancakes. Then, bring the top and bottom parts of each crepes towards the middle. Finally, fold the right and left hand side of your pancakes to the middle too.
3 Before serving them, heat up a pan with a bit of butter and vegetable oil and cook each pancakes for a couple of minutes on each side. Serve them with a small dish of creme fraiche and some horseradish .
The main advantage of this simple recipe is that these stuffed crepes can be made fresh and frozen individually for use later. Handy!
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