Salmon Crepes with Lemon Cream Sauce
This is a simple but quite a special dish. Serve alongside a fresh salad and some roasted potatoes, and you have a wonderful meal for family or friends alike. You can prep this well in advance, and freeze it unbaked but fully assembled, in the dish you plan on cooking it in.
Try purchasing cannelloni shells instead of making crepes. Use the filling to stuff the shells, once it has cooled a little. You must bake the filled pasta in plenty of sauce or it will be a little too al dente!
I love it with plenty of lemon wedges on the side and a quick green salad.
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- 1 Batch Basic Crepe recipe (add 1 spring onion in blending step) Recipe
- 100 Grams tasty cheese
- 100 Grams Parmesan cheese
- 70 Grams Butter BUY
- 60 Grams flour
- 1 Pinch Pink Salt Flakes and pepper to taste BUY
- 2 lemons, zest, finely grated
- 2 large eggs
- 370 Grams milk
- 130 Grams cream
- 75 Grams lemon juice, fresh
- 200–300 Grams salmon fillets, cubed
Prepare crepes in advance and set aside.
Preheat oven to 180°C and butter a large lasagne dish.
Place cheeses into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place butter, flour, seasoning, lemon zest, eggs, milk and cream into Thermomix bowl and cook 8 min/80°C/speed 4.
Add lemon juice and cook 2 min/90°C/speed 4.
Add cubed salmon and gently stir through sauce 3 sec/speed 3.
To assemble crepes, place a little of the sauce on the bottom of baking dish. Fill each crepe with a little of the sauce mixture and a pinch of grated cheese. Roll over and tuck in each end to form a little package. Place seam side down in prepared dish. Repeat in a single layer. You may need more than one baking dish.
Top with any remaining sauce and cheese.
Bake 15 minutes until golden and fragrant.
Serve with a fresh garden salad and lemon wedges on the side.
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