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Crepes filled with Smoked Salmon

From the one star french chef Patrick Asfaux

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Crepes filled with Smoked Salmon
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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!
credits photo : green onion, © Africa Studio

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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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