Healthy Breakfast Recipe: Crepes Parmentieres with Salmon and Caviar

Crepes parmentieres with salmon and caviarCrisp crepes are popular throughout the world. Thin light pancakes healthy recipes, crepes taste great just by themselves. They can also be served with many a filling such as fruits, cheese or meat. Having a reliable crepe maker helps in creating smooth crepes with uniform thickness. Conventional crepe pans are made from steel or die cast aluminum and are typically a shallow fry pan or a flat griddle. Crepe pans get heated up quickly and you can bake your crepes in a few seconds.

Prepare your favorite seafood healthy meals: shrimps, prawns, mussels, squid, etc…to make it more refined, you can add some more specific seafood like scallops or bay prawns …. You can find some good mix of frozen seafood which you can simply steam or simmer in a little water for a few minutes. Do not put too much water because you will use it to prepare the sauce. The easiest way to cook fresh seafood is the same, but less long. In any case, do not overcook them because they would become chewy….

Ingredients: 1 lbs. potato puree, 3 tablespoons flour, 4 eggs, 1 pint cream, salmon (48 thin squares measuring 2×2 inches), 2.1 oz. caviar, peel from 1 lemon, 3 ½ tablespoons clarified butter, 1 tomato (sliced)

Preparation Instructions: Crepes Parmentieres with Salmon and Caviar Recipe

The crepe is a very thin pancake. It comes from the Normandy and Brittany regions of France. Mix the potato puree and flour. Add the eggs, one-by-one. Add the cream and mix well. Set aside and allow to rest. In the meantime, place one spoon of caviar between two slices of salmon. Repeat until all the salmon squares are used. Cook the small crepes, on which the salmon and caviar slices are placed, in a pan with butter. Cook each side. Sauce preparation: The lemons peel in butter and season it according to your preference. Strain the sauce. Ending: Place two or three crepes on a serving dish and pour the sauce over them. Add tomato slices for the decoration.

 Source: www.gourmandia.com

 

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