When I suggested to everyone in the family that we should have crepes for dinner one day this week, 2 out of 5 were extremely hesitant about this (2 of the children). Pancakes with a rich filling weren’t something they saw as interesting for dinner. The fact that I also said that it would be flourless pancakes took made them defensive and protested, saying that they hoped there would also be leftovers from other days to resort to if they did not like them !
Do I need to tell you that the serving tray was emptied! and that no residues were necessary 🙂
Pancake batter for 6-8 pancakes I made on:
- 6 eggs
- 1-1.5 tbsp psyllium seed shells
- 1.5 dl cream+1 dl milk
- 1 tsp super salt
Whipped all ingredients except the milk and let it settle for a few minutes. It thickened quite a bit and therefore I added some milk to the right thickness (It should have the same consistency as regular flour batter)
I made 2 different fillings – one with shrimp and one with ham.
Shrimp filling (2 crepes)
- 1.5 – 2 dl peeled prawns
- 1 tbsp chopped dill
- 25grams of butter
- 1.5dl cream
- tasty grated cheese
- super salt
Bring the butter, salt and cream to boil and let it boil for a few minutes so it thickens a little. Lower the temperate of the stove to a low heat and add the rinsed prawns, dill and mix in grated cheese to a thick consistency. Set aside.
Ham filling (4 crepes)
- 3 dl smoked ham in pieces
- 100g cream cheese with horseradish
- 1.5 dl full fat yogurt (smetana or russin 17% are both great alternatives)
- Super salt and pepper
Mix together all the ingredients – the yogurt in te end and a pour a little at a time until you get the desired thickness – It should stay quite firm. Set aside
Frying the pancakes :
Melt a small click of butter in a large frying pan.
Stir the pancake batter – it should be liquid without being runny. If too thick add a little more milk or cream
Spread the pancake batter in the frying pan and make it like ordinary pancakes.
Place the pancakes in a pile on a plate and leave to cool off a bit.
Preheat the oven to 175 degrees and add the filling to one pancake at a time – roll up and place in an ovenproof dish/plate.
When all the crepes are on the plate, you can drizzle some tasty cheese on top and place it all the oven for about 15 minutes. Serve with mixed green salad along with colorful additions such as bellpeppers and drizzle olive oil over the salad.
Wishing you a tasty meal
