Egg crepe rolls with red fish
Thin egg crepes create a softer, more protein-forward base than ordinary snack rolls, while cream cheese and lightly salted fish make the flavor richer and more substantial in fats. There is a small amount of wheat flour here, but it serves only as a technical support for the crepe texture. The result is a neat chilled appetizer that works well for portioned serving.
Mix the egg (50 g) with the milk (45 g), sunflower oil (5 g), and salt (1 g). Gradually whisk in the wheat flour (20 g) until the batter is smooth and free of lumps.
Cook 4 thin egg crepes in a well-heated skillet or waffle maker. Let them cool completely before assembly.
Overlap the crepes in pairs to form longer bases. Spread them with the cream cheese (140 g), then arrange the lightly salted red fish (70 g) and sliced olives (24 g) over the top.
Roll the crepes into tight logs and cut each roll into 3 pieces. You can chill the rolls slightly before serving so they hold their shape better.
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